Key Lime Pie

Another cooking adventure with my amazing mother! My inspiration once more came from Cody's mission. I think this was truly an amazing taste-developing time in his life! Prior to his mission he didn't try much...but when you are trying to share the gospel the last thing that you want to do is offend someone by not eating their food! And boy am I glad because I have been saved by his being forced to eat foods he may not have liked at the time but loves now! (Yes, I am a picture stealer...I have been so bad about photos lately! My recipe is a little more green-colored than the picture!) This was a super easy dessert, but it seems like a lot of work! Great if you want to impress someone special!

Key Lime Pie

Printable Version

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

1/2 stick butter, melted

2 14 ounce cans sweetened condensed milk

1 cup fresh lime juice

2 whole eggs

1 tablespoon lime zest

Preheat the oven to 375 degrees.

In a bowl, mix the graham cracker crumbs, sugar, and butter. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature.

Lower the oven temperature to 325 degrees.

In a separate bowl, combine the condensed milk, lime juice, lime zest, and eggs. Whisk until well blended and place the filling the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Chef's tip: There are several different options for toppings. We used whipped cream, however next time I will do a meringue next time. Also, the lime zest does not have to be mixed in the pie. It can be used as a garnish as well...I just think it adds a little eye appeal to the pie!

Serves 8.

Recipe adapted from Emeril