Sunday, August 28, 2011


I love key lime pie however is very hard to find real key limes so sometimes i just make it with regular limes. I wondered how this recipe would turn out if i changed it a little bit and boy is it good.  My recipe involves a mixture of limes and lemon and is absolutely delicious PUCKER UP! ENJOY!


Graham Cracker crust!
1 1/2 cups of graham cracker crumbs ( 10 crackers)
1/4 cup of sugar
6 Tablespoons ( 3/4th stick) of unsalted butter, melted

Note: if you want to make it easier on yourself feel free to buy an already packaged graham cracker crust at the store makes sure is a 9 inch large crust, is already baked for you.

For the filling:

6 extra large egg yolks, they must be at room temperature
1 1/2-2  cans ( 14ounce) sweetened condensed milk ( use light condensed milk or fat free depends how sweet you want it. Remember you can always add but never take out.
1 tablespoon of lime zest
1 tablespoon lemon zest
3/4 Cup freshly squeezed lime-lemon juice ( about 3 limes-2 lemons) feel free to use just limes if you prefer or  just lemons. I happen to like the combination.

For the decoration:

1 cup (1/2 pint) cold heavy cream
1/4 cup of sugar
1/4 teaspoon pure vanilla extract
thin line and lemon wedges for decoration!

if you are making the crust then Preheat the oven 350 degrees F

For the crust, combine the graham crackers crumbs, sugar and butter in bowl. Press into 9 inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

For the filling, combine the egg yolks with 1/2 cup of the juice and place in a double boiler. Whisk constantly over medium heat until mixture reaches 140 degrees take off heat then add the condensed milk slowly and the zest and rest of the lime-lemon juice taste for sweetness.

Decoration, beat heavy cream oh high speed in the bowl of an electric mixer fitted with the whisk or use an electric whisk until soft peaks form. Add the vanilla and sugar and beat until firm. Spoon or pipe decoratively onto the pie and decorate with the lime-lemon wedges. Freeze for several hours or overnight.


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