We call it Key Lime Pie, but I don’t think I’ve ever actually used KEY limes to make it.
Years ago I was walking around in the grocery store with my son, Matt, and we started talking about Key Lime Pie. We had heard of it, and it sounded good, but we both agreed that we really didn’t know what key limes were, or what kind of ingredients such a pie might need. So we went with our best guesses…limes, sour cream, whipping cream…
Then we got home we looked through my pile of cookbooks, and discovered that we had bought a lot of things we didn’t need. But we found a couple of recipes which we combined, and tweaked to make this easy, yummy dessert. It has been a Thanksgiving favourite for at least 10 years.
8 large egg yolks
2 14 ounce cans of sweetened condensed milk
1 cup of freshly squeezed lime juice
zest from the limes
1 large (9 oz) graham cracker pie crust
Separate the eggs. (You will not be using the egg whites for this recipe. Use them for meringue or maybe we can come up with a heart-healthy egg white omelet for the day after Thanksgiving.)
Cut, and squeeze the limes to make 1 cup of juice.
Open both cans of sweetened condensed milk.
Preheat the oven to 350 °
Mix egg yolks at medium speed until they are well blended, and light in colour.
As the mixing continues, slowly pour in the sweetened condensed milk.
Now slowly add the lime juice, little bit at a time.
Fold in the lime zest.
Pour the mixture into a graham cracker pie shell.
Bake in a preheated oven (350°) for about 25 minutes, until filling is set.
Cool to room temperature and store in the fridge.
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Paladini Potpie 