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Recently I have been focusing on making things that I have, up until recently, never really liked. This “Key” Lime Pie is one of those projects. I have discovered that I now enjoy a lot of things I didn’t like before. I have two different key lime pie recipes in my queue to try. The first is very simple, requires few ingredients, and includes a whipped cream topping. The second is more involved and features a meringue topping. Short on time, I decided to save the second recipe for another day and try the simpler one. It was a success! I wouldn’t say that it was my favorite dessert, but Russell loved it! If you are unable to find Key limes (like myself) you can use regular limes (hence the title) and the pie still turns out great.
“Key” Lime Pie:
- Graham Cracker Crust for a 9 inch pie pan
- 3 eggs
- 1/2 cup fresh squeezed lime juice
- 1 1/2 teaspoons lime zest
- 14 ounce can of sweetened condensed milk
- 1 cup chilled heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla (optional)
Make and pre-bake graham cracker crust at 350 degrees F for 7 minutes. Let cool.
Preheat oven to 350 degrees F. Beat eggs, lime juice, lime zest, and condensed milk until smooth. Pour into prepared graham cracker crust.
Bake for 25-30 minutes, or until pie is set. Let cool on a wire rack for 30 minutes to 1 hour. Place in refrigerator and let chill for at least 2 hours. Top with whipped cream (directions below).
To make whipped cream: In a chilled bowl, beat heavy cream until soft peaks are about to form. Add sugar and if using, vanilla, and beat until peaks form. Be sure not to over-beat, or the cream will separate and become lumpy.
Source: Bake at 350: Not-so-Key Lime Pie