S
Shiloh
Guest
I am gonna try that!!
I hope I am gonna make yer day, because I have the recipe for the best Key Lime Pie you will ever get. Since I have a Key Lime tree, when it gets loaded, I just put together little packages of two key limes, and this recipe, and give them out to all the neighbors.
This recipe is so easy!!
Easy Key Lime Pie
Ingredients:
1/3 Cup Key Lime juice
1 Can Sweetened Condensed Milk
8-oz Container Cool Whip
1 Premade Graham Cracker Pie Crust
Directions:
Mix everything together, place in a premade graham cracker crust. Chill and serve.
Tough, eh? Slightly harder than opening a beer. But not by much.
You know I'm respectful, and I would eat any lime pie, period!
Here is my 1960s key lime pie recipe, originally printed by the Miami Herald.
Intro: Mrs. Gene Otto, wife of a Key West artist, lives in the house in which her husband was born. Many of her prized recipes were given her by her mother-in-law.
KEY LIME PIE
6 egg yolks, beaten slightly
1can sweetened condensed milk
Juice of 7 large key limes (1/2 cup)
1 9" baked pie shell
6 egg whites
12 T sugar
Combine egg yolks with condensed milk and mix well. Add lime juice and blend well. Turn into pie shell. Bake at 350 degrees until set, 10-15 minutes. Meanwhile beat egg whites and sugar until stiff. Put on pie in large spoonfulls, spreading all around. Place in 400 degree oven for 5minutes. Reduce oven to 300 degrees. Pull it when top is honey golden.
IMPORTANT NOTES:
Over the years, family and friends preferred a prebaked graham cracker crust and real whipped cream (I whip my own, fresh with a splash of good vanilla and a dash of powdered sugar. If you wish do do the original meringue, halve the sugar in recipe, at least.
P.S. I have grown my own key limes. Storebought Nellie and Joe's bottled key lime juice is respectable.
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