Easy Key Lime Pie



Crust: melt butter and stir in 1/4 cup sugar. Add crushed crackers and toss to mix well. Spread evenly into a 9-inch pie plate and press onto bottom and sides. Chill 1 hour or until firm. Can also bake in a 375 degree oven for 4-5 minutes and then cool before filling.
In a medium bowl, beat egg yolks with a whisk or a fork. gradually whisk/stir in condensed milk. Add lime juice, water, and a few drops of green food coloring if desired. Mixture will thicken as you stir.
Spoon filling into the crust. Bake in a 350 degree oven for 25 minutes and cool for 1 hour, then chill for 3-4 hours. Top with whipped cream and serve.




This recipe is a hybrid from the Better Homes and Gardens cookbook. The original recipe says to use a baked pastry crust and a meringue topping, but I have never had a key-lime pie with anything other than whipped cream and a graham cracker crust. For an easier pie, buy a pre-made graham cracker crust and top with prepared whipped cream or cool whip. You can also make homemade whipped cream by beating 1 cup whipping cream, 2 tablespoons of sugar, and 1/2 teaspoon vanilla with an electric mixer in a medium bowl until soft peaks form.


1 pie (8 servings)


Friday, December 4, 2009 - 11:08pm


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