Key Lime Pie

This week spring was in the air – until it wasn’t. To lighten up our sudden chill I thought a Key Lime Pie would be just the thing. Key Lime Pie is just summer on a plate and on a crazy windy rainy day it brought home a little sunshine.

Limes were an exotic thing when I was growing up. An adult might have a small wedge in a cocktail, but that was about the extent of my lime knowledge. I think the first time I had Key Lime Pie was on a summer trip to Fort Walton beach where we always had a dinner at The Sand Flea. The menu just had one dessert listed – pie – not any particular type, just – pie. They assumed anyone with any sense would just know it was Key Lime Pie. 

My recipe is simple – a graham cracker crust with the addition of almonds for that something special. The filling is condensed milk, eggs, and of course limes – real ones – not the stuff in a bottle. Finally, there is the sky-high meringue – the best part. What’s not to like there? The crust is easy – throw all the ingredients in the food processor. The filling is even easier – mix up the condensed milk, egg yolks, lime juice, and zest saving the egg whites for the meringue.

After it bakes whip up the egg whites with a little sugar, top your pie, and give it one last bake. I promise it’s a thing of beauty and oh my that first bite is heavenly. If a key lime pie doesn’t put a smile on your face, then nothing will – and we all love to smile. Make this anytime rain or shine. Enjoy!

Key Lime Pie

Crust

1 ½ cups graham cracker crumbs (about 14-15)

1/3 cup almonds, ground fine

¼ cup sugar

½ cup melted butter

Filling

6 egg yolks (save the whites for meringue)

1 can condensed milk

¾ cups lime juice

Zest from 2 limes

Meringue

6 egg whites

1 cup sugar

Pinch cream of tartar

Directions

Preheat oven to 350 degrees.

Combine ingredients for the crust and press into a pie pan. (I crush cookies and almonds in the food processor, but you can always put them in a large resealable plastic bag and have a go at it with a rolling pin.) 

Bake for 10 minutes and let cool while you make the filling.

Beat egg yolks and add in condensed milk, lime juice and zest to thoroughly combine.

Pour into cooled crust and bake for 15 minutes.

As pie cools make the meringue by whipping the egg whites until stiff and shiny gradually adding the sugar and cream of tarter.

Spread meringue evenly on cooled pie making sure to get all the way to the edges and bake for another 5 minutes or until lightly browned.

Cool the pie to room temperature completely before refrigerating.