Recipe by Jill Patrice
A 1950's style key lime pie, really only known to the Dimond family. Possibly found on the back of an eagle's evaporated milk can and originally made in ice cube trays. Some say it's too sweet; they really just don't know what heaven tastes like. Or salmonella.
Top Review by harlypete1
Hi All, Tried this recipe today an it tasted wonderful the prep for it was quick and I will use it again, I've been looking for something to use up the limes that our trees out front have been producing (Persian Limes). This may be also a good recipe for a ice Cream style desert. It did not fill the pie shell completely, so next time I think I will double it and freeze the extra (if any) in a cup.
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 egg yolks
- 1 (5 ounce) can Eagle Brand Condensed Milk
- 1⁄2 cup fresh lime juice
- 1⁄4 teaspoon vanilla
- 2 egg whites
- 1⁄2 cup sugar
Directions See How It's Made
- Save 1/4 cup of the graham cracker crumbs and combine rest with the melted butter.
- Press into lightly buttered pie pan.
- Beat egg yolks until thick and combine with milk.
- Add lime juice, vanilla, and green food coloring until liking.
- In separate bowl, beat egg whites until stiff and gradually add sugar.
- Fold whites into lime mixture.
- Pour into pan and sprinkle remaining graham cracker crumbs on top.
- Freeze until firm (a few hours).