This recipe makes a 9-inch pie. Ingredients: 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 Preparation: 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.
“If I were asked to name the greatest of all regional American Desserts, my answer might very well be Key Lime pie.” Craig Claiborne, late great food critic.