Key Lime Pie

Key West Key Lime Pie

This recipe makes a 9-inch pie.

9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks (The egg whites can be saved to make a meringue topping, if desired.  See recipe.)
1/2-cup Kermit’s Key Lime Juice

Blend milk and egg yolks at slow speed until smooth.
Add Key Lime juice and finish blending.
Pour into piecrust.

Bake in preheated 300-degree oven for 15 minutes.

Cool pie 20 minutes before refrigerating.

Serve chilled Key Lime pie with whipped cream topping or meringue.

Serving suggestions:
Traditionally, Key Lime pie is enjoyed plain, with a whipped cream topping, or with a meringue topping.  For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie.  The complimentary flavors are sure to please.

One Reply to “Key Lime Pie”

  1. Recently in Key West. Highlights were Hemingway House, southern most point, and Kermit’s. Sat in the shade, watched the fish and ate your pie. Bought juice, taffy, fudge, cookies, and cookbook. Already ordering more juice. I am a very popular person in Russellville, Ar all of a sudden. Thanks, even got to see the man in the green hat and apron. Well worth the cruise.

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