Key Lime Pie!
 

Key lime pie, IMO, is one of those things that makes life worth living. I was lucky enough to find a decent, and amazingly simple, recipe for Key lime pie some years ago. I'm feeling generous today and thought I'd share it. I've always gotten rave reviews for my pie so I know it's good!

Key Lime Pie
- 3 egg yolks (whites are not required)
- 14 ounce can of sweetened, condensed milk
- 8 ounces of softened cream cheese
- 5 ounces of Key West lime juice
- 1 tblsp lime zest
- 1 graham cracker pie crust (9" size)

Pour condensed milk into a blender, add cream cheese gradually in small
portions and mix until smooth. Add egg yolks and blend well. Pour in the
Key West lime juice and continue blending until the mixture is smooth.
Add tbsp. of fresh lime zest. Pour mixture into graham cracker pie shell
and bake at 350 degrees for just 10 minutes. After baking, cool; then
put in refrigerator.

If you can't get your hands on real Key limes (I have a great-uncle who lives down that way and ships a bushel our direction once a year), I found that this is the best bottled juice.
http://keylimejuice.com/jcase.jpg
Nellie & Joes Lime Juice.

Enjoy! :D

I do love me some Key Lime pie, it is my favorite, however I have just started to be able to get Key Limes out in Northern California, thanks for the reminder, will have to start enjoying good Key Lime Pie again. (last time a friend brought pie from Florida, and also brought Key Lime juice)

Sweet- I am all over this. Thanks a lot for the tip!

Gonna have to give that a try!

We were in Key West this summer and made it a point to have some (my 1st time) and damn it was good. Some of the resturants had this Key Lime mustard that was incredible, we ended up bring home bottles of it...

I wonder if Ontarians can get Key Limes...

One of my favorite flavours!

Tried this recipe out this weekend, and it went over great! I hadn't made key lime pie in years.

Thank you!

I made another batch for an office-wide picnic and everyone loved it, but I was thinking that maybe it needs a little more cooking time. It was a little "juicy" in the center after sitting in the conference room for a while (maybe because it was warming up?). The outer regions of the pie seemed to stand up a little better.

Anyway, is there a formula for lengthing cooking time in relation to lowering the cooking temp? Like 5 extra minutes @ 5 degrees less?

Try adding 5 and one half ounces of lime juice. The lime juice will actually help cook the pie through almost as much as the baking will, since it's so acidic.

I'll mark my recipe card and try that next time, thanks!

Argh, if only I could find graham cracker crusts (or even graham crackers!) here in Germany... I've been wanting to make a key-lime pie forever, and since it really needs a graham cracker crust, I'm totally stuck :(

Looks like a good recipe though :)

Shortbread cookies -- all crushed up - might make a good substitution

I've used Nellie and Joes Key Lime juice forever.

I also commit what some Floridians consider a heresy. I use food dye to make the pie green. It really isn't supposed to be. I can't help myself.

But hey, i don't live in Florida.