Key Lime Pie

I do enjoy decadent desserts every once in while, however my favorite type of desserts are ones that are light and fruity. Key Lime Pie happens to be one of my favorite types of pie and overall dessert. It’s a great thing to make, and very easy, now that it’s getting hotter. I mean nothing says summer like a big cold slice of key lime pie and a huge dollop of whipped cream on top, right? 

 

This recipe for key like pie comes from the joy of cooking. I have the 75th anniversary addition, but I am pretty sure it would be in any other one too. 

 

Ingredients: 

one 15-ounce can sweetened condensed milk (this might be a typo b/c the only ones I know of are 14-ounce cans)

4 large eggs 

1/2 cup key lime juice: 12-14 limes (or you can buy bottled key lime juice) 

3-4 teaspoons grated key lime zest

1 graham cracker pie shell 

 

All you have to do is whisk the ingredients together until everything is well blended. Then pour it into a homemade or store-bought pie shell. I like to use a store-bought graham cracker pie shells (so easy and super delicious). 

 

Bake for 15-17 minutes at 325˚F.  A good way to test if it's done or not is to jiggle the pan and see if the pie looks set but still quivers. When it's done, store it in the fridge and serve cold with a dollop of whipped cream