Saturday, August 13, 2011

Key Lime Pie

It seems like every time I turn around a see Key Lime Pie on another blog. It's becoming and epidemic, and I think I caught whatever it is. Or it could just be that Key Lime pie is really tasty. Or a tradition in my family. It's one of those things

We have it every Easter, and there has been some debate as to whether we had it at Thanksgiving too, some people remember it along side the turkey and others seem to think thats outrageous. Either way the pie still tastes good.

Crust options on this are pretty much whatever you want. I like a pastry crust, others swear by a graham cracker crust. I recently saw a recipe for key lime pie that used rice chex cereal to make a gluten free crust.

1 pie crust, baked

12 oz. Key Lime Juice

1 can sweetened condensed milk

1/4 c. sugar

3 eggs
Green food coloring (optional)

Bake the pie crust until cooked.

Whisk together the milk, lime juice, and sugar. Whisk in the eggs. I added 3 drops of food coloring to mine but thats totally optional.

Bake at 350 for 15 minutes. Let sit on the counter for half and hour and then chill for 4 hours before cutting.

Some people like chantilly (whipped) cream on theirs.
I think it ruins the pie.

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