Today is JT’s birthday, so this week I’m posting one of his favorite dessert recipes. He loves Key Lime Pie, so I make this full, rich, and refreshing pie quite frequently each spring and summer. It’s a cinch to make and is absolutely delicious!
Key Lime Pie
8 egg yolks
2 (14 ounce) cans sweetened condensed milk
1 cup Key Lime juice, divided
4 teaspoons lime zest (optional)
1 (9 inch) graham cracker pie shell
Use an electric mixer to beat egg yolks until they are thick and light yellow. Add the sweetened condensed milk and mix at low speed until the eggs and milk are incorporated.
Add half the lime juice and mix on low speed. Add the lime zest and the rest of lime juice and mix until blended. Pour into pie shell and bake at 350 degrees for 15 minutes.
Allow the pie to chill in the refrigerator for at least 2 hours before serving.
© 2008 – 2014, Andrea Thorpe. All rights reserved.