So, before Conchs in Key West start emailing me nasty threats. OF COURSE Key Lime Pie is not native to Alaska! Do you know how well a lime tree would grow here?
I will say however, that Key Lime Pie is in short supply in The Last Frontier. There are many desperate people just craving that delicious sweet and tangy treat. Jeff makes a mean pie and uses a recipe that we found, of course, in Key West.
It’s requested by the masses at his office and mine. For potlucks, no need to sign up: Jeff and Janet, you’ll just bring the Key Lime Pie.
If they only knew how truly simple it is to make, no one would suffer from tropical taste withdrawals!
(Ok, I may be missing Hawaii a bit…throwback to Kona Sunsets.)
Key Lime Pie
Prep Time: 20 minutes
Cook Time: 30 minutes
Substitutions: Low or Non Fat Sweetened Condensed Milk, 1/2-3/4 c. Egg Beaters (may not set as well)
For the Crust:
- 2 c. graham cracker crumbs
- 1/2 c. butter
- 1/8 c. sugar
For the Filling:
- 4 egg yolks
- 1/2 c. key lime juice
- 14 oz. can sweetened condensed milk
To make the crust: Crush graham crackers in food processor or purchase crumbs. Combine crumbs and sugar in a bowl. Melt butter and pour over crumb mixture. Stir in well to ensure that butter is adequate to moisten crumbs. Press into a 9 inch pie pan and bake at 375 degrees for 10-12 minutes until edges turn brown. Remove crust from oven and let cool.
To make filling: Beat egg yolks around 20 seconds. Add in sweetened condensed milk, stir slightly. Then add key lime juice (this can be purchased in most stores, or if access to fresh key limes; squeeze and use juice). Blend until mixture thickens slightly.
* For a lighter pie, whip egg yolks in a blender until almost pale, then add condensed milk to blender and whip together.
** For thicker filling in pie, double the pie crust recipe, and triple the filling recipe-makes two pies.
Pour into shell and bake in 350 degree oven for 20 min., remove and cool. Once cooled, serve it up with some whipped cream, perhaps a little lime zest and enjoy!