Every Father's Day I bake two pies for my Dad. Usually I let him pick at least one pie he would like me to make, but this year I really wanted to make sure I made a Key Lime Pie so I didn't give him any options.
I wasn't sure how much juice I would need to get 1/2 cup of key lime juice since the key limes were so tiny, but you only need a 1-lb bag. Key limes are sweeter than the limes you are used to seeing. Lucky for me, they carry key limes at my local grocery store. Key Limes originate from the Florida Key's. I'm planning a trip to the Key's in the fall, I will let you know how my pie compares to the experts!
Ingredients
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated Key Lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled
2 tablespoons sugar
Instead of making my own graham cracker crust I used these mini individual graham cracker pie crusts. It made for easy serving!
Heat oven to 325 degrees. Gently whisk together condensed milk, key-lime juice, zest and egg yolks. Pour into pie crust(s). Bake until the center is set, but still jiggles when nudged (15-17) minutes. I did less time since I used the mini pie crusts. Once cooled completely I put them in the frig.
Before serving combine heavy cream and sugar, whisk with electric mixer until soft peaks form, about 3 minutes. Spoon over pie, garnish with zest and serve immediately.
I'm not a fan of zest so I didn't grate what was necessary for the recipe or garnish the pies. I've only had key lime pie once in my life and I have to say that I loved my attempt. It was delicious. I stored the left over pies in the frig, they were still just as delicious a couple days later and held up very well.
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