Key Lime Pie

Photograph © Jennifer Davik at myrecipes.com

The speed at which this delicious Key Lime Pie was prepared and consumed was so rapid that I didn't get a chance to snap my own picture.  But this gorgeous picture does justice to the beauty of the delicate lime green nature of the pudding, topped with a generous dollop of homemade whipped cream...a must for this dessert!

I'd never made Key Lime Pie before.  Never even tasted it before.  No longer will this be the case!  It's a snap to make and is such a refreshing way to end the day or cap off a meal.  The only change I made to the traditional recipes I found was to make a shortbread crust.  I'm not a fan of graham cracker crusts, and the buttery flakiness of a shortbread cookie is just what is needed for this pie.  

Spring is on the way, sunshine is peeking out behind a few black clouds, and key lime pie is on the menu!  Yum!

From one hearty appletite to another...happy baking!

Shortbread Cookie Crust:

1/2 cup butter

1/4 cup sugar

1/4 cup chopped pecans (walnuts will work)

1 cup flour

1/2 teaspoon vanilla

Combine all ingredients until crumbly and press in a 9" pie pan.  Bake at 375F for ~ 11 minutes, or until light golden brown along the edges.

Key Lime Pie Pudding:

3 egg yolks

2 teaspoons lime zest

1 (14-ounce) can sweetened condensed milk

2/3 cup freshly squeezed Key lime juice, or store bought

In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.  Top with whipped cream.