Key Lime Pie

Okay. Two questions: 1) Who out there knew that key lime pie was super easy to make? 

and 2) Why didn't you tell me?

Seriously. 

It's like 5 ingredients and takes 2 seconds to make. It's probably a good thing I didn't know about this early. I would've eaten a lot more key lime pie. 

Sue happened to give me a bag of key limes to use up so I decided to read up on key lime pies. Good thing I did! This is going in the regular pie rotation for sure. I'm going to try it with regular limes too - just because I can't get key limes in the town where I live (yay small town living!). I'm thinking it will work well with lemons too - just to switch up my regular lemon meringue pie a little. Let us know in the comments below if you've made it with regular limes or lemons - we'd love to hear how it went. 

Key Lime Pie

Ingredients

2 cans sweetened condensed milk

1 cup key lime juice

zest of a "regular" lime

4 egg yolks

dough for 9 inch pie crust

decoration

whipped cream

lime zest

Directions

Preheat oven to 350. Roll the pie dough out and place in 9 inch pan. Par-bake for about 10 - 12 minutes (until ever so slightly browning on the edges). Remove from heat and set aside while you make filling. 

Whisk together condensed milk, key lime juice, lime zest, and egg yolks. Pour evenly into par-baked crust. Bake at 350 until pie is set - about 20 or so minutes. (Can vary depending on oven - mine took almost 40 minutes to "set". Start checking at 20 minutes. (I put my pie on a cookie sheet but this is not necessary. This can add to the cooking time as well, FYI.)

Remove pie from oven and let cool completely. 

Decorate with shipped cream and a little lime zest, if desired. Maybe a little slice of lime too, to fancy things up....

Chill until ready to serve. 

One of the prettier pies out there, no?

So creamy and light. Perfect for summer! 

Sooooooo easy!

The only tricky part for me was the baking. Most recipes I looked up said 15 - 20  minutes. I found mine took about double that before it looked set up in the middle. I was afraid I had overcooked it but it seemed to be okay. It was still nice and smooth and creamy and sliced really well. 

If you try this recipe please let me know how your cooking time was. I'm curious if it is just my oven or if most people have to cook it for the longer time. :)

Share this post