Most of the time, I go to the grocery store without a set list in my head — which is sometimes great and sometimes a total disaster.
Great: When I spot fresh key limes and decide to make key lime pie!
Disaster: When I get home and realize I have no idea what the other ingredients are in key lime pie, and have to make a second trip to the grocery store for the rest of them.
But, once I finally got my hands on some sweetened condensed milk (really, I should have had than in our pantry to begin with) and after juicing about 100 ping-pong-ball-sized key limes, this pie was absolutely delicious. Perfect for a summer dinner party in the backyard, or just a really yummy afternoon snack. You could totally make this without fresh key limes (they’re not easy to find) and save yourself most of the work!
Key Lime Pie
4 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into an 8 or 9 inch pie plate (I used an 8-inch springform pan for mine). Bake at 375 degrees F for 7 minutes. Set aside to cool.
Mix together the egg yolks, sweetened condensed milk and key lime juice and pour into the cooled shell. Bake at 375 degrees F for 15 minutes. Refrigerate to cool, and top with powdered sugar and fresh key lime slices.