Key Lime Pie

All the credit for this one goes to Mother Teresa. It was four years ago this month that I was deliciously introduced to the REAL thing! A girl’s trip turned into a week at a beach house on the coast of North Carolina. Six girls and six days worked out perfectly to each take a day, meals and activities. Amber’s Mom, Teresa, won the award for the best food! Not only did she bring fresh lump crab meat and shrimp from Florida, but she also brought Key Lime Pie into my life. We devoured a pie a day….

Key Lime Pie

Crust:

Graham cracker crumbs

¼ c sugar

5 Tbsp Butter

Filling:

½ c. Key Lime Juice (Freshly Squeezed)

1 can Condensed milk

3 Egg yolks

Whipped cream

Crust:

Preheat oven to 350°. For the easy route, buy a box of Honeymaid graham cracker crumbs, this recipe is on the back of the box. I don’t eat Partially Hydrogenated Oils, so I make it myself. It is hard to find in the grocery store, typically on the bottom shelf on the baking isle, sometimes near the marshmallows.

To make yourself, you’ll need one box of graham crackers, and you’ll use two of the packages in the box. Put into a bag and crush into fine crumbs. Put crumbs into a medium size bowl, and add sugar and melted butter. Mix together thoroughly. Place mix into pie dish. Press mixture evenly in dish to form crust.

Filling:

Combine Key lime juice, condensed milk and egg yolks, and mix thoroughly. Pour filling into pie crust. Bake for 20 minutes.

This will make one 8 inch pie, if you have a larger pie dish, just double. You can add a dollop of whipped cream to the top of each piece before serving. For extra color, put a sprinkle of Lime zest on top of whipped cream. This pie is light, refreshing, not too sweet, is delicious with or without the whipped cream and so easy!! I will tell you now, without artificial coloring, the color of Key Lime Pie is a light yellow color. It is best served chilled, and can be made a day in advance

Thanks to Mother Teresa…Enjoy!