Saturday, August 30, 2014

Key Lime Pie

I had some visitors over the other day, and their favorite pie is Key Lime Pie. I have never made it before, so I looked around for the best ever key lime pie recipes, combined a few, and came up with this. My visitors liked this pie so much they asked for my recipe! I hope you enjoy it just as much.

1 pkg Graham crackers
2 Tbs Sugar
6 Tbs Butter
1/8 tsp Salt

1 Can Sweetened Condensed Milk (Eagles brand is best)
4 Egg Yolks
1/2 C Lime juice (Fresh or bottled 100% juice)
1/2- 1 tsp lime rind finely grated

1-2 C Whipping Cream
2 Tbs Sugar
1 tsp Vanilla
1/4-1/2 C. Shredded Sweetened Coconut (optional) 

Crush graham crackers until fine, mix in sugar and salt. Melt the butter and pour over the graham cracker crumbs, stir until all crumbs are moistened. Pat firmly into a 9" pie dish. Bake at 375 degrees for 15 minutes. (Cover with foil if you don't want it to turn brown too quickly.) Remove from the oven and cool. Set the oven to 350 degrees.

While the crust is baking or cooling, whisk the sweetened condensed milk and egg yolks until smooth. Add lime juice and rind, whisk until smooth. Pour into pie crust, bake at 350 degrees for 15 minutes. When the pie is done it should jiggle a little, but still be firm. Cool to room temperature. 

Sprinkle the coconut on a baking sheet and broil for 5 minutes, just until golden. When ready to serve, whip the cream just to stiff peaks. Make sure not to whip too much, or you'll get butter. :) Whip in sugar and vanilla. If you like coconut a lot, stir coconut into the whipped cream and top each slice with a small spoonful. If you only want a hint of coconut, instead of mixing the coconut in with the whipped cream, just sprinkle a little on top of the whipped cream right before serving. 

My personal favorite is served warm with a spoonful of whipped cream and a sprinkle of coconut. 

Serve pie warm or chilled. Serves around 9 (1 inch slices). 

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