[Elise] Key Lime Pie

Key Lime Pie is super easy. The hardest most time consuming part was zesting and squeezing the juice from 15 key limes. For those of you unfamiliar with key limes, they are about the size of a golf ball, making them both difficult to zest and numerous to juice. After a half an hour or so, the limes looked completely decimated.

Key Limes as compared to your everyday Persian Lime

The recipe itself it pretty straight foreward. Generally, it is:

Crust
11 graham crackers, crushed into crumbs
3 T sugar
5 T melted butter

Filling
1/2 c lime juice
4 egg yolks
1 14 oz can of sweetened condensed milk
0-4 t lime zest*

*The recipe I used called for four teaspoons of lime zest, however this is the most time consuming step and the final pie was almost overpowered with lime flavor and I think the pie might have been better with anywhere from no zest to two teaspoons.

For the crust mix well ingredients well and press evenly into a pie pan. Bake for 15 min at 325 F, then add the filling and bake for another 15 min (until the center sets, but remains a little bit jiggly).

Chill for at least 3 hours (I know, so agonizing when your kitchen smells like key lime pie!) then top with whipped cream and strawberries!