Mark loves pie. He likes most desserts actually, but pies are his favorite. The problem is that neither of us bake (do you remember my attempts at bread?). He also hasn’t found a bakery around here that makes pies up to his high standards. So when our neighbor recently made Mark a key lime pie to thank him for some help he gave her and her mother, Mark was thrilled (and a bit surprised after so many pie disappointments) to discover that he loved it. I quickly asked my neighbor for the recipe knowing that Mark’s birthday was coming up. Though I was prepared to fight the good fight and endure what could have been a painful pie making experience, mercifully my neighbor assured me that the pie is super simple to prepare. And it is. Mark loved having it in place of a traditional birthday cake (although I think Charlie would have preferred a cake).
Key Lime Pie*
- 4 egg yolks
- 14 oz can of sweetened condensed milk
- 4 oz Key Lime Juice (per my neighbor’s recommendation, I used “Nellie and Joe’s Key West Lime Juice” — don’t use regular lime juice)
- prepared graham cracker pie crust
- whipped cream for topping (if you so desire)
Preheat oven to 350 degrees. Separate the eggs and put the yolks in a large bowl. Whisk the yolks together. Add the condensed milk and whisk some more. Slowly add the key lime juice, stirring constantly. When the mixture is happily mixed, pour it into the graham cracker pie crust and bake for 10-15 minutes. Let cool for at least 10 minutes, then cover and put in the refrigerator to chill for at least four hours. Eat as is or top with whipped cream and enjoy.
In addition to being delicious and simple to prepare, the pie is also inexpensive. Though I tossed the grocery receipt detailing the cost of each item, the total of all of the ingredients was easily under $10 and I have enough key lime juice to make several more pies (or cocktails!).
*It turns out that the recipe my neighbor gave me is very similar to the recipe from the makers of the key lime juice: Nellie and Joe’s Key Lime Pie (scroll down the Nellie and Joe’s web page and you’ll see the link to their recipe).