key lime pie
welcome to my fiftieth post!
spring break with my family was always an awesome time. we’d go down to florida, spend the week at the beach with grandma and grandpa and have a fabulous easter dinner, complete with steak, shrimp and key lime pie. this is my grandma clark’s delicious recipe for key lime pie. it’s very simple to make, and when you use the right ingredients, can be very waistline friendly!
- 2 eggs, beaten well
- 1/2 c key lime juice (i prefer nellie & joe’s)
- 1 14 0z. can sweetened condensed milk (i use the fat free kind)
- 1 8 oz. tub of cool whip (i use the lite kind)
- 4 (or less) drops of green food coloring
- in a medium bowl with a lid, whisk the first three ingredients together very well. do not worry about the raw eggs, the acid from the key lime juice has a cooking effect on them. you’ll need to refrigerate the pie overnight to allow ample time for the key lime juice to do it’s thing. source
- fold in the tub of cool whip, making sure to not over beat the mixture. add a small amount of food coloring, if desired. cover and place mixture in the fridge overnight.
- when ready to serve, pour into a prepared graham cracker crust.
now, florida tradition would call for a store-bought pie crust, which is great and wonderful. but this is a cooking blog! so of course, the crust needs to be made from scratch.
- 1 1/2 c finely ground graham crackers
- 1/3 c sugar
- 6 tbsp butter, melted
- a couple of dashes of cinnamon
- preheat oven to 375°.
- mix graham cracker crumbs, sugar and butter in a 8-9″ pie dish. press mixture into dish.
- bake for 7 min. cool.