Key Lime

The couple we received this recipe from lived in Key West and swore that only Key West limes made the best Key Lime Pie. We adopted them as a Grandma and Grandpa when we lived in the East.

Source: Helen & George Miller

Ingredients:

1 graham cracker pie crust
1 small can sweetened condensed milk
3 or 4 eggs
1/2 cup lime juice
6 TBSP sugar

Preheat oven to 350 degrees. Beat egg whites until peaks. Add 3 TBSP sugar and beat. Set aside. Blend together sweetened condensed milk and 3 or 4 egg yolks. Add 1/2 cup lime juice and 2 TBSP beaten egg whites. Fill the pie shell with the lime mixture. If a meringue is desired, add 3 more TBSP sugar the beaten egg whites and beat. Place on top of pie.

Bake 350 for 12-15 minutes (with or without the meringue) until the center sets, but still wiggles when shaken.

Let chill on counter and then refrigerate for at least 3 hours.

Notes:

If you are using actual key limes, you need between 10-12 to get 1/2 a cup. If using larger limes, 2-3 limes will make 1/2 a cup. Also if you microwave the limes for 15-30 seconds, the limes will juice more.

The limes used were from our lime tree that we planted 2 years ago! Yippee!

We prefer no meringue with this pie in our family. We use a whipping cream that has been flavored with almond or vanilla flavoring.