Tasty Key Lime Pie

A delicious Key Lime Pie recipe.

Hi, I'm Carrie from Carrie's Sweet Life, sharing with you a recipe for key lime pie, check out my blog for this recipe along with a picture as well as many other awesome recipes.

A few weeks ago my Mother-in-law came down for dinner, I was feeling rather lazy and told her I was making a pasta dish and that was it. She could bring whatever she choose to go with that. Thankfully she picked-up my slack. She brought a salad and a key lime pie. After dinner while the rest had pie I opted for dessert, because I am normally not a pie fan. But I took a little bit of Adam's… and then got myself a piece. And the last piece I fought Adam for the next day. I then e-mailed her for the recipe. I knew I had to make this again.

My Dad recently went on vacation in FL, I asked him to bring me some fresh key limes and I would make a pie for him as it’s one of his favorites. He did bring back the 12ish limes I requested but actually brought 5lbs. I decided to make 2 pies with them. And funny thing, they were actually from TX but picked in Mexico… but bought in FL. Confusing huh ;) This pie is AWESOME, and with all the whipping it is so light. Delicious!

**After jucing 5lbs of limes, and then making 2 pies and bread I used store bought crust, but I am including the crust recipes for others.

Key Lime Pie (From: My Mother-in-law, I believe she got from a newspaper cutout)

    2 cups graham cracker crumbs
    3 tablespoons dark brown sugar
    1 teaspoon ground cinnamon
    6 tablespoons unsalted butter (melted)
    1/2 teaspoon ground nutmeg
    1/16 teaspoon salt
    4 large egg yolks, room temperature
    Finely grated rind of 1 lime
    1 (14-ounce) can sweetened condensed milk
    1/2 cup freshly squeezed lime juice
    whip cream (optional)

Combine crumbs, brown sugar, cinnamon, salt and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9-inch glass pie plate. Refrigerate 15 mins.

Preheat oven to 350′

Combine egg yolks and rind in a mixing bowl. Beat with a mixer on high speed 8 mins.(eggs should be pale yellow and fluffy). Gradually add condensed milk and beat 7 mins, or until fluffy. Add lime juice, beating well, about 2 mins. Pour filling into chilled pie shell. Bake about 12 mins., until filling is set.

Refrigerate 3 hours. Top with whip cream, if using, before serving.

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