Wednesday, December 4, 2013

my my my, Key Lime Pie

oh my goodness... I LOVE key lime anything, and when I ran across this recipe here I just had to try it. I made it for Thanksgiving and man oh man, was it good. It was light and not too sweet! Perfect for Thanksgiving especially when you have Pecan pie and pumpkin pie as well. I followed the recipe to a 'T' except I couldn't find bottle Key lime juice, so I used regular, but with extra lemon juice in it, (I filled my measuring cup almost to the 1/2 cup mark with lime juice, then topped it off with lemon juice, besides the 1 Tablespoon of lemon juice that the recipe calls for) It was YUMMO!! Top it off with Redi Whip and your set! Enjoy!!

My, My, My, Key Lime Pie
For the crust:
2 cups graham cracker crumbs, crushed with a food processor
(about 1 ½ packages)
1/3 cup butter melted
1/4 cup sugar
1 teaspoon cinnamon
Mix together in a large bowl. Press onto bottom and 1” up the sides a 9” greased spring form pan or a pie plate. Bake at 350 for 10 minutes. Cool.


For the filling:
3 large eggs, separated
1 14-ounce can sweetened condensed milk
½ cup key lime juice
1 tablespoon lemon juice
2 teaspoons grated lime peel
2 tablespoons sugar

Whisk egg yolks; add condensed milk and next three ingredients. Beat egg whites until foamy with mixer. Gradually add 2 tablespoons sugar beating until soft peaks form. Fold into yolk mixture, spoon into prepared crust. Bake at 325 degrees for 15 to 20 minutes, until set. Cover and chill for 4- 8 hours. 

When ready to serve, place a piece of pie on a plate and top with whipped cream! Enjoy!

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