Key Lime Pie

One of my father-in-law’s favorite desserts is Key Lime Pie, so when I heard he would be visiting over his birthday I set to work finding the perfect recipe for him.

I got this from the Pioneer Woman, but tweaked it to be a little easier and cut a few calories too. It turned out wonderful, and with a little cool whip on top we had authentic tang mingled with perfect sweetness.

Key Lime Pie

• 1 extra large store bought graham cracker crust (you could make yours yourself, but I’ve never been good at them and I didn’t want to botch my FIL’s dessert)
• 2 cans sweetened condensed milk (I used one regular and one fat free, and it was perfect)
• 2 heaping Tbs. key lime zest
• 1 c. lime juice
• 4 egg yolks

Combine all ingredients but crust in a large bowl and mix until blended and thick. Pour lime batter into crust and bake at 350 degrees for about 30 minutes. Test for ‘doneness’ by pricking with a toothpick – if it feels solid throughout and comes out without looking wet, it is done. Refrigerate the pie at least 4 hours before serving.  Top with cool whip if desired.

*Kim’s notes: Key limes are little ping-pong sized limes. I bought 10 (only a dime each) and zested them using the smallest grate on my cheese grater. They gave a little juice, but then I added store bought juice to make up the difference. If no key limes are available in your area, then any lime will do or zest can sometimes be found in the spices isle.