There isn’t a dessert that screams warm Florida sunshine and gorgeous beaches like key lime pie. Many travel to the Florida Keys in search of the “perfect” key lime pie experience. I traveled, I tasted and after almost 10 different “ah-ha like moments,” I chose the key lime pie from Sundowners in Key Largo to be my favorite. Many claim to be the award winner of this tangy local favorite. I tasted some made with fresh key limes, and some from a bottled concoction. I tasted gluten free key lime pie, cashew crusted key lime pie and key lime pie frozen on a stick. Although they were all delicious and unique in their presentations, I still vote my own key lime pie recipe to be the best. It’s a bit traditional in appearance but who says this is a bad thing? My key lime pie recipe has the perfect balance of sweet and tart flavors and you don’t even have to make your own crust….how easy is that? The only requirement is that you use fresh key limes. Key limes may be a little tedious to squeeze but they are the “key” to this pie. So crank the Jimmy Buffett music and get to squeezing. Who knows, you may be crowned the “Mr. or Mrs. Key Lime Pie” of your neighborhood.
4 egg yolks, beaten
2 (14 ounce) cans sweetened condensed milk
1 cup freshly squeezed key lime juice
1 1/2 tsp lime zest
1 (9 inch) prepared graham cracker crust
Makes 1- 9 inch pie
Preheat oven to 375 degrees
Combine the egg yolks, sweetened condensed milk, lime zest and lime juice. Mix well and pour into unbaked pie shell.
Bake in preheated oven for 15 minutes. Allow pie to cool. Top pie with whipped cream and a lime slice.
To purchase your own key lime tree go to Fast Growing Trees website!