Key Lime Pie ~This has always been one of my favorite rotating top three pies. Apple and cherry are two of my favorites when they are in season as we have an an orchard just up the main road where we can get anything grown in Michigan about nine months of the year. Key lime reminds me of when I was 16. One Christmas holiday when my sister and I stayed home instead of going with family to Florida we got into a spot of trouble. We weren’t supposed to take out the car. My sister, always the cautious one, listened to reason. I, on the other hand convinced her to get wild and I drove to Mc Donalds. We never made it. I stalled making a left hand turn. When I got the car to go again, I floored it and smashed two cars going the other direction. We went straight home without our food and started to rummage the cupboard. I found this box of key lime pudding that had to have been expired for at least ten years. We made a pie. After the allotted time, we ate two slices, but is was runny. We cooked it again for 15 minutes and it still wasn’t gelled. That old pie was gone before it was ever solid! My folks ended up not getting sweetened up before they saw that car!
- 1-1/4 cups graham cracker crumbs
- 5 TBSP melted butter
- 4 egg yolks
- 2 TBSP sugar
- 14-OZ cans sweetened condensed milk
- ⅔ cup lime juice
- Whipped cream for garnish
- 1 lime - zested
- Preheat oven to 350ºF. In small bowl, mix together graham cracker crumbs, melted butter and sugar. Press mixture evenly into the bottom of a 9-inch glass pie dish. Bake crust for 10 minutes, then remove from oven and let pie dish cool with pie crust on a rack for 10-20 minutes. Leave oven on. Make pie filling by whisking together condensed milk, lime juice and yolks until mixed thoroughly. Pour filling into cooled pie crust and bake for 15 minutes. Remove from oven and let pie cool on rack 10-20 minutes. Refrigerate pie at least 2 hours until ready to serve. Serve by slicing pie and adding a dollop of whip cream on top. Sprinkle with fresh lime zest and enjoy! Make your own whip cream by beating ¾ cup heavy cream (chilled) in a bowl until it holds stiff "peaks".