Editors' Pick
Summer Key Lime Pie

photo by eabeler





- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 3⁄4 cups sweetened condensed milk
- 4 egg yolks
- 6 tablespoons key lime juice
- 1 9 inch prepared graham cracker pie crust
- sweetened whipped cream or Cool Whip
- 1 fresh lime, sliced
directions
- Preheat oven to 250-degrees.
- Combine milk and egg yolks in a blender on low speed.
- Slowly add lime juice, mixing until blended.
- Pour into pie shell and bake 20 minutes.
- Let cool and refrigerate.
- Top with whipped cream& lime slices.
Reviews
-
This recipe gets 5 stars because it's easy, tastes great and is easily adapted to low fat. After wading through tons of key lime pie recipes, I think this is the only one I'll need. I used fat free condensed milk and no one could tell the difference. For the crust, I used 1 cup crushed Nilla Wafers, a tablespoon butter and 2 tablespoons brown sugar. The cookie crust went nicely with the lime. One suggestion. I read that adding a dash of citric acid ("sour salt") to the pie filling before cooking added a note of tartness. If you like to pucker a little bit when tasting key lime pie, then you may want to give the citric acid a try.
-
This was a fantastic pie. Not only did it have just a few manageable ingredients, it was extremely easy to make. The tartness of the lime was pleasant without being overwhelming. What a great idea to use the blender for mixing, making for ease of cleanup. I will be adding this to my list of essential summer recipes.
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