- January 17th, 2011
Make a scrumptious Key Lime Pie!
Here’s a dessert that’s rich yet refreshing. This recipe was such a breeze, even kitchen-phobic G pitched in. Let’s start with Florida’s official state pie!
Persian Lime (C. Latifolia), Key/Mexican Lime (C. Aurantifolia)
Skip to the bottom of the page for some interesting facts about Key limes and more.
Recipe adapted from Paula Deen’s, Bubba’s Key Lime Pie:
Recipe Serves 6-8:
4 tbsps. of butter, melted
1 1/2 cps. of graham cracker crumbs
2 egg yolks
1 14oz. can of sweetened condensed milk
1/2 cp.Key lime juice
2 tsps. grated lime zest
Sweetened Whipped Cream:
1 cp. heavy whipping cream
1/4 cup confectioner’s sugar
Preheat oven to 350 degrees.
Combine graham crumbs and butter and pat down into a 7-9″ pan then bake for 5-10 mins.
Meanwhile, whisk the eggs in a medium bowl. Add condensed milk, lime juice and zest then blend.
Pour filling into crust then bake for another 15 mins.
Set pie on cooling rack for about a 30-45 mins. then refrigerate for at least 2-3 hours. Paula Deen suggests to refrigerate the pie overnight before serving.
For the whipped cream:
In a large bowl, beat the sugar slowly into the whipping cream with an electric or hand whisk. Use a pastry bag and piper to decorate the pie with creamy florets. Enjoy!