Wednesday, June 2, 2010

Key Lime Pie Recipe

I have yet to master Key Lime Cheesecake - I made that the other day and burned it again. I swear it is the only thing I have ever cooked/baked that I have burned. Usually I can salvage my mess ups - but after roaching this Cheesecake twice? I am sticking with the easiest Key Lime Pie recipe ever.

For this recipe I use regular, bottled lime juice. It is easy to find and use - and although Key limes do have a distinctive taste they are near impossible to find outside of the Florida Keys.

4 egg yolks - beaten
2 cans [14 oz] sweetened condensed milk
1 cup lime juice [bottled]
1 14" unbaked graham cracker crust

Preheat oven to 375 degrees.
Mix all ingredients together and pour into pie crust. Place on cookie sheet for stability.
Bake for 15 minutes. Cool.
Serve garnished with whipped cream and lime slices [optional].

Some folks like to serve this with a rasberry sauce but I like just a little whipped cream.

It really is as easy as all that. Enjoy.


Rudee said...

Do you use key lime juice?

I like to make the whipped cream and then fold in some softened marscapone cream cheese, about a half cup. If I'm feeling fancy, and usually I am not, I'll pipe it around the edge of the pie. Yummm-ey!

I'm ashamed to admit I've never made cheesecake from scratch. My brother does all the time and bakes it on the rack above a baking dish full of hot water.

OmaLindasOldeBaggsandStuftShirts said...

Hey, this is Sweet Man's fav dessert. He likes both lime and key lime pie. I only fix it every twice in awhile cuz poor little woogie will eat the whole pie by himself if I am not careful. SM is my other child...hehe
I'm so happy for you that you have more energy. Yay for Skippy's team.

TinaM said...

Thanks for the recipe! It does sound simple, so simple that maybe even I could do it! LOL

Rudee is ashamed of never making cheesecake from scratch??? That makes me feel like a complete failure LOL...

SkippyMom said...

Oh Rudee I love marscapone cheese - and we always make our own whipped cream [Bless our stand mixer - the thing is a dream]

No I don't use key lime juice - it is impossible to find in VA and the few times I have found key limes [the actual fruit] they are too small and hard to squeeze this amount of liquid out of.

One time, I swear - it took 18 key limes to get 1/4 cup of juice and that was with Pooldad squeezing. It was ridiculous.

It tastes just as yummy with bottled lime juice.

And Linda - I know how you feel - I have to guard the pie otherwise they would cut it four ways and eat the whole thing in one swoop!


Diane Laney Fitzpatrick said...

Oh good lord in heaven, this sounds so good. I must print it out and make it this weekend!

Michaela said...

O.M.G. y'all, that pie sounds just SO GOOD! I have been known to make a cheesecake from scratch, baked or chilled. For some reason limes are in season here right now (officially winter), which I totally dont understand. When it was summer the limes were tiny and $30 per kilo. Maybe I will make one of those pies? xxooo