Key Lime Pie
I made this often with fresh key limes when we lived in California, where we had a tree full of them. Now they are hard to get so I use regular limes fresh juice is really the best flavor with either lime! It can be made in the traditional 10 inch pie pan or in 4 -3 inch tart pans as I made in the photo for 4 individual pies
Key Lime Pie
I made this often with fresh key limes when we lived in California, where we had a tree full of them. Now they are hard to get so I use regular limes fresh juice is really the best flavor with either lime! It can be made in the traditional 10 inch pie pan or in 4 -3 inch tart pans as I made in the photo for 4 individual pies
Cooking Instructions
- 1
FOR CRUST
- 2
Spray a 9 or 10 inche pie plate with non stick spray, lightly, this will help get the crust out easy.
- 3
Combine cookies and butter in food processor and whizz until finely ground. Put moist crumbs in your prepared pie plate and pack into an even layer around sides and bottom of pie plate. Freeze while making filling.
- 4
FOR LIME FILLING
- 5
Mix the egg yolks, condensed milk, lime juice, lime zest and salt, whisk or beat until thoroughly combined.
- 6
Pour into oreo crust. Bake in a 350 oven for 8 to 10 minutes just to lightly set and cook eggs, do not overcook!
- 7
Cool on rack, then chill.
- 8
Garnish with sweetened whipped cream and chocolate shavings
- 9
NOTE This pie can be frozen, before serving thaw at toom temperature 15 minutes and garnish with the whipped cream and chocolate shavings, refrigerate any leftovers.
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