Easy Key Lime Pie

Ever since I prepared lemon pie I thought it would be great to make key lime pie by using the same recipe.  Why not?

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 5 tablespoons butter, melted

Preheat the oven to 350 degrees F.  Use 2 packages graham cracker and place in food processor.  This will yield 2 cups.  In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter.  This will resemble a wet sand mixture.  Pour into a pie plate and press the mixture firmly along the bottom and sides.  Bake for 7 to 8 minutes.  Remove from the oven and let cool completely.

Tip: Use a measuring cup to press graham cracker crumbs in pie plate.

Filling:

• 3 egg yolks
• 2 teaspoon lime zest
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup fresh Key lime juice or lime

In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 20-25 minutes.

Instead of making whipping cream I thought I would make meringue and add a little bit of lime zest to let people know that it’s key lime pie.  The meringue came okay but I need to beat it a little longer because when it was time for me to placed the whipped egg whites in the piping bag it did not hold it’s form as you can see in the picture. Besides from not having a great scalloped design it still tasted great but I think the next time I prepare this pie I will use whipped cream.

I have to admit that this pie was really good and brought back memories when I lived in Miami Beach.  I would recommend this recipe for anyone that has never baked before.

Ciao for now!