megido: (Xenodurr: A wizard did it.)
Christi ([personal profile] megido) wrote2011-04-02 12:35 am
Entry tags:


HELL YES This is the best most perfect most amazing key lime pie recipe ever no shut up you don't even know what this pie does to me. If you have ever spoken to me about my favorite food for any length of time, you have most likely heard me rant about my undying love for key lime pie. If you bring it up at /all/ I turn into the most patriotic Floridian ever there is no greater pie on earth etc. etc. It's ridiculous. I don't know what comes over me. I'm embarrassed to be seen with myself. You have been warned concerning further food conversations.


The Bestest Key Lime Pie Ever No Shut Up It Totally Is

9'' Graham Cracker Pie Crust*
14 oz. can of sweetened condensed milk
3 egg yolks**
1/2 cup Key Lime juice***

* You can make your own or buy one of the pre-made ones at the grocery store; it works pretty much either way.
** I used the leftover egg whites to make the meringue whipped topping as you see in the picture!
***If you ever use something other than key limes to make the citrus element of key lime pie I will hunt you down and eat your face. They're in season right now so they shouldn't be difficult to find at your local grocery store, but like the arroz con pollo recipe below, it is dependent on regional availability. Key limes are huge in the southeast United States, but not easy to find in many other areas. HOWEVER, bottled key lime juice is a lot more easy to find and a lot easier to work with (I hand-juiced nearly 20 key limes to get 1/2 cup for this recipe because I don't own a juicer. I am never doing that again). I recommend Nellie & Joe's, if it's available.


Preheat oven to 350F. Combine the sweetened condensed milk, the egg yolks, and the key lime juice in a bowl with a hand-mixer or a food processor or what have you. Pour the mixture into the pie crust, and bake for 15-20 minutes. You'll know it's done when you shake it and it doesn't jiggle very much. Let it stand and cool for 10 minutes before refrigerating. You can eat it when it's cool-- which will vary. I estimate about an hour or two before it's fully cooled down. Then you can garnish it however you like, I cut up some tiny slices of extra key limes and put them on there. o7

And that's it! I made some whipped topping from the leftover egg whites, but you can use/not use any kind of whipped topping you prefer/don't prefer. Really, it's one of the simplest and most delicious pie recipes you'll ever find. If you've never had key lime pie before, DO IT. DO IT RIGHT NOW OMG.
kiwikiwi: (Default)

[personal profile] kiwikiwi 2011-04-02 05:44 pm (UTC)(link)
so easy

and looks so delicious :d
totling: (classification: your mom.)

[personal profile] totling 2011-04-03 01:38 am (UTC)(link)
I feel there is not enough gratuitous potential violence in regards to my face.

With that said, I only ever use keylimes. I JUICED MINE ONCE, but now I buy the bottle like a lazy person.
totling: (say whaaaaaaaa?)

[personal profile] totling 2011-04-03 03:13 am (UTC)(link)
Also Vermont is not really lime growing climate. We get them ssssometimes in the summer, but they are hella expensive and I am cheap. The bottle isn't too bad! It isn't the same, but eh. Delicious pie either way.