Aunt Eulaine’s Key Lime Pie

One 9 inch graham cracker pie shell
One 14 oz. can sweetened condensed milk
3 egg yolks (save whites for meringue)
½ C Nellie and Joe’s Key Lime Juice
3 T sugar

Homemade graham cracker crust is really good.
Combine 1 C plus 2 ½ T of graham cracker crumbs with 5 T melted butter, a pinch of salt and 1/3 C sugar. Press into bottom of pie pan and bake in 350◦ oven until set and slightly browned, about 10 minutes. Cool crust completely.
Preheat oven to 350◦ Combine sweetened condensed milk, egg yolks and lime juice. Blend until smooth with electric mixer.
Pour filling into pie shell and bake at 350◦ for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream (real whipped cream is in the milk section of the grocery store…you add sugar and beat it right before serving) and garnish with lime slices. A dollop of softened cool whip on top, would be good too!


While pie is baking, make meringue by beating 3 egg whites with 3 T sugar until peaks form. Spread on hot pie and return to oven under broiler until meringue is browned. Allow to stand 10 minutes before refrigerating. Make sure the meringue touches the sides of the dish or it will draw up before it is served.
Now, if you wanted to make a 9 x 13 dish of key lime bars, I would triple the recipe.

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