Key Lime Pie (Better Than Rib Cage)

"This is my version of a key lime pie, it is traditional, no tweaks and nothing like zest thrown in! I make it with real eggs, real sugar and real milk -- so expect real calories. I always top with home-made whipped cream. I will put what I use to make it at the bottom, but I have never measured it so I can't help there :( . And I use plain white sugar instead of confectioners sugar (I had never even heard of canfectioners sugar in whipped cream until I joined here!) Also, it is very important to use key-lime juice. I have subbed regular in a pinch but it's not a fresh tasting."
 
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photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
Ready In:
30mins
Ingredients:
8
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • Preheat oven to 350*F.
  • CRUST:

  • Combine graham cracker crumbs, melted butter and sugar until crumbly.
  • Press this mixture into a pie plate, put in freezer to chill about 15 minutes.
  • Bake pie crust between 5-10 minutes depending on your oven until crisp and crumbly. Take out and cool completely.
  • FILLING:.
  • Combine egg yolks, milk and juice in a large bowl.
  • Hand whisk until smooth.
  • Dump into prepared pie crust.
  • Bake 8-10 minutes at 350*F
  • Check and make sure pie is set; if not cook longer.
  • WHIPPED CREAM:.
  • In a mixing bowl combine whipped cream (about 1 cup).
  • and.
  • white sugar to your liking (I usually dump it in and I imagine I use somewhere between 1/4 cup and 1/3 cup).
  • Mix on high speed with a hand mixer until stiff peaks form, be careful not to over beat and end up with butter!

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Reviews

  1. This is a great version of Key Lime Pie. (Tho I do usually add lime zest, LOL) I was living in San Francisco, when I first made Key Lime Pie years ago and could not find key lime juice!?! So I ordered a bottle online from Florida, the bottle lasted about 8 months, well worth it. Thanks for posting Sarah.
     
  2. This was very good. I didn't have key lime juice, the stores here don't sell it. I used the regular limes, but everything else was the same. I even made the topping for it, the first time I have ever made a topping. I was so proud of myself. I will make again. Made for Photo Tag.
     
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RECIPE SUBMITTED BY

<p>I am Sarah.</p> <p>I am married to a wonderful man. He is a great Husband and Father.</p> <p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p> <p>I love to cook, and eat, and laugh, and drink and play.</p> <p>I have a wonderful life.</p> <p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p> <p><em>&nbsp;</em></p> <p><em>Get to know our family at www.itsavol.blogspot.com</em></p> <p><img src=http://i587.photobucket.com/albums/ss316/sarahbethevans/bfe23bac.jpg alt= width=477 height=639 /></p>
 
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