Monday, June 29, 2015

Traditional Key Lime Pie

Summer brings to mind lots of things. Vacation time is one of the things that usually brings back fond memories.  On one vacation, we drove down to Key West.  The water, the sand, the seemingly endless highway (over 100 miles) that takes you through the Keys, the beautiful sunset over the ocean, and their famous key lime pie are some of my favorite memories.  One day as I was grocery shopping, I found Nellie & Joe's Famous Key West Lime Juice!  With this, you can make a key lime pie really close to what you find in the Keys.  If you haven't had this pie before, it is so tart that your pucker will work overtime.  Enjoy it with a great cup of coffee!


1 - 2/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted

14 oz can sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup Nellie & Joe's Key West Lime Juice

Stir together the crumbs, sugar, and butter.  Press mixture evenly in bottom and up sides of a 9" pie plate.  Bake at 350* for 8 minutes.  Cool completely.

Combine milk, egg yolks and lime juice.  Blend until smooth.  Pour filling in pie shell and bake at 350* for 15 minutes.  Allow to stand 10 minutes before refrigerating.  Just before serving, top with freshly whipped cream. 

Whipped Cream:

1 cup heavy whipping cream
1/8 cup sugar

Beat whipping cream with an electric mixer until soft peaks form.  Spread evenly on top of pie, or dollop on each slice.

Notes:  Place beater and bowl (use metal or glass bowl) in refrigerator or freezer for about 10 minutes before making topping.