Key lime pie

July 31, 2012 § 3 Comments

When key limes are in season, Dave and I buy them by the bag.  We use them in all kinds of dishes, including Dave’s guacamole, marinating chicken, in sangria and iced tea, and of course for key lime pie.  Although key limes have a special flavor all their own, don’t let the absence of them stop you from making this pie.  Regular limes or lemons will make a pie just as delicious.

Key lime pie

1 14-ounce can sweetened condensed milk

4 eggs, beaten

½ cup fresh lime juice

2 teaspoons lime zest

1 6-ounce ready-made chocolate cookie pie crust*

Preheat oven to 350-degrees Fahrenheit.  Whisk together the sweetened condensed milk, eggs, lime juice, and lime zest.  Pour into the piecrust.  Bake for 35 minutes, or until pie is set.  Remove from oven and cool on a wire rack for one hour.  Place pie in the refrigerator and chill for 3 to 24 hours.

*or a premade graham cracker crust

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§ 3 Responses to Key lime pie

  • viveka says:

    Not a pie person… but key lime pie I eat – yummy … thanks for this.

  • Saskia (1=2) says:

    I’ve never made a key lime pie! I can’t get key limes here in Australia, but I did buy a bag of ten ordinary limes on the weekend at the market. This looks delicious (and not too tricky to make, which is a bonus)! I’ll have plenty left for the sangria too 🙂

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