Homemade Key Lime Pie

Maybe it's because it's Spring or maybe it's because we just returned from a trip to the Gulf Coast of Alabama and Florida... but key limes have been front and foremost on my mind!

I knew I wanted to make a Key Lime Pie and it had to be real Key Limes - not just 'lime juice' bought from the grocery.  With my bag of limes bought last weekend I finally had time to make the pie yesterday and mmmmm.   After the first piece it was so good I immediately served myself a second!

Key Lime Pie

1 bag of Key Limes (the very small limes!)
4 egg yolks
1 - 14 oz. can sweetened condensed milk
1 c heavy or whipping cream
1 -2 T confectionery sugar (powdered sugar)
1/2 t vanilla extract
*optional - 3-6 oz. cream cheese, softened
1 pre-made graham crust ready for filling

Zest about 4 of the limes.
Slice and juice all the limes save one. That one will be for garnish.
Strain the juice and reserve. You should have about 2/3 cup of liquid.
In an electric mixer bowl whip the egg yolks and lime zest 5 minutes.
Add the condensed sweetened milk and whip 3-4 minutes more.
Add the lime juice and mix until blended.
Pour into the graham crust. Bake 15 minutes at 325 degrees until filling is set.
Cool 20 minutes on counter. Chill 2 hours in the refrigerator.
Whip the cream with the sugar or Splenda and vanilla.  (You can add the cream cheese if you prefer this type of whipped cream topping.  I do. Use 6 oz. for 2 cups of whipped cream, 2-3 oz. for 1 cup - Whip it smooth before adding.)
Garnish the pie and finish with slices of the reserved lime.

Limes that gave up their
lives for my Key Lime Pie

Yummy goodness that is whipped cream topping.

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