Key lime pie, REAL key lime pie, is one of the most delicious, refreshing and gloriously simple desserts ever created. It also boasts the title of “Official Dessert” for my home state of Florida! (Not really. But if that title really DID exist, it should totally be given to Key Lime pie.)
Key Limes are different from your standard Persian limes in two ways: they’re about 1/3 of the size and are much more tart in flavor. On a good day, a full bag of key limes will yield only 3/4 to 1 cup of juice. But, think of it this way: All that squeezing really helps tone the muscles in your forearms and biceps. Winning!!!
Now, don’t insult me by making this recipe using that preservative-filled “juice” they sell in the grocery store that comes out of a green, lime-shaped squeeze bottle. The beauty of this 5 Ingredient recipe comes from the simplicity and quality of its ingredients.
1 pre-made graham cracker crust
1/2 cup of key lime juice
1 can condensed milk
2 tsp key lime zest
2 egg yolks
Preheat oven to 350° Fahrenheit.
Zest then juice limes.
Mix together measured ingredients and pour batter into crust.
Bake until just set (10-15 min)
Cover and allow to cool in fridge completely before serving.
As a Floridian, I must warn you that Key Lime pie is traditionally NEVER served with merengue. This isn’t lemon merengue pie, people!!! It is permissible, however, to serve it with a dollop of sweetened whipped cream to offset the tartness of the filling. Enjoy and happy summer!