It is really hard to narrow down my favorite dessert. However, if someone were to make me do it I would probably say it would be Key Lime Pie. Not just any key lime pie, but this one…..
This is actually the recipe on the back of Nellie and Joe’s Key Lime Juice. It isn’t really much different from other “authentic” recipes that I have seen, but to me it’s perfect and always easily accessible, so this is the recipe that I always use. Plus, it is super simple to make.
The recipe calls for 1 graham cracker crust, but I like to double it Everyone in my house loves the crust…and I make the recipe on the Keebler crumbs box (and I double that recipe.) Then I use a large pie pan to make the pie. When you pour the filling into the crust it will only go about half way up and that is fine because you will fill in the top of the pie with freshly whipped and sweetened cream. This is some seriously delightful stuff.
A few times I have squeezed the key limes myself and they are so small it was a lot of work. I do think you can taste a difference, but I’m not sure it’s that big of a difference that I would only make it with the freshly squeezed juice.
Key limes are different from the limes that you typically buy in the store. You know, the ones that you cut up and put in your Corona? Those are Persian limes and they are not as tart as Key limes. They are also a lot bigger and their skin is thicker. If you make Key Lime Pie with Persian limes it won’t have the same flavor. The tartness in the key limes goes so well with the sweet cream and graham cracker crust. I think if you made this pie with regular limes it would just end up being too sweet.
I spent a summer in the Keys while I was in college and the resort where I worked carried these wonderful little key lime cakes. They were soaked in a key lime syrup and they were to die for. That was my first taste of real key limes and I have been hooked ever since. I also ate conch fritters, lobster and fresh mahi mahi all summer. Sigh.
This is definitely a dessert that tastes better in warmer weather. My entire family loves this recipe and I like to make it because it is a snap to whip up on a busy summer day. If you have never had or made Key Lime Pie try this recipe this summer. I promise, you will be hooked, too!
- 9″ graham cracker pie crust (I double this because we like extra graham cracker crust)
- 14 oz. can of sweetened condensed milk
- 3 egg yolks
- ½ cup Key Lime Juice
- Fresh Sweetened Whipped Cream
- Combine the milk, egg yolks and lime juice and mix until smooth. Pour into unbaked pie crust. Bake at 350 degrees for 15 minutes and then allow to cool before refrigerating. Top with whipped cream just before serving.