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Sunday, February 6, 2011

Key Lime Pie

Recipe adapted from Karen Barker’s Key Lime Coconut Pie

  • Graham cracker crust (homemade recommended)
  • 2 (14oz) cans sweetened condensed milk
  • 1 cup plus 2 tablespoons fresh lime juice (I like it tart)
  • Grated zest of 1 or 2 limes
  • 4 large egg yolks
Preheat oven to 350 degrees. Bake graham cracker crust until lightly browned (about 10 minutes). Meanwhile, gently whisk together filling ingredients in a bowl until smooth, then pour into already baked and cooled crust. Bake pie until just set in center, about 15-20 minutes. Cool completely, chill pie in refrigerator, loosely covered for 4+ hours.
Top with whipped cream and toasted coconut. Serve and enjoy.

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