Key Lime Pie
– Revisited –
My key lime pie is a favorite and one of the most requested desserts from my family, especially Mr. Spinner.
Each time I reference it on my site (which is often) I promise myself to update the photo and the crust, which is a little different than the first Key Lime Pie I posted. The actual pie filling hasn’t changed, it‘s classic and perfect every time.
Some key lime pies are green…like a bright lime green. One would think that makes sense being it’s Key Lime, right? But if they are green, most likely they have food coloring or a jello type ingredient as part of the filling. Key limes are a beautiful bright green on the outside, but the juice is a deep yellow color with distinct zesty lime tartness. You can add a little zest from the limes which adds a nice fleck of green to the pie, but my fam thought it was too tart with the zest so I leave it out. Your choice…try both ways.
The Crust in these pictures is the one I use most often. I crush ginger snap cookies with finely chopped pecans which pairs beautifully with the tart key lime filling. I make it a little wetter than a regular cookie crust so it’s moist yet crisp…so very good.
Lastly, the garnish is simple…sweetened whip cream and a sprinkle of chopped pecans.
Is your mouth watering yet?
Give my Key Lime Pie a try, it just might be your family favorite desserts as well.
XO Mary
Ingredients:
Pie Crust:
Preheat oven to 350 degrees and lightly spray a ceramic or glass pie dish with non-stick spray
- 1 (8 oz) pkg Midel Gluten Free Ginger Snap Cookies, crushed
- 1/4 cup finely chopped pecan chips
- 2 Tbsp sugar
- 7 Tbsp butter, melted
Mix all ingredients together until combined and firmly press into prepared dish going up the sides to form a crust. Bake for 12 minutes in preheated 350 degree oven.
Pie Filling:
- 1 (14 oz) can sweetened condensed milk
- 2 egg yolks
- 1 whole egg
- 1/2 cup key lime juice (or the juice of regular limes to equal)
Blend the condensed milk and lime juice until combined. Add the eggs and beat for 2-3 minutes. Pour into prepared crust and bake for 15 minutes.
Cool and refrigerate for at least 2 hours. Top with sweetened whip cream and sprinkle chopped pecans over top.
Cool and refrigerate for at least 2 hours. Top with sweetened whip cream and sprinkle chopped pecans over top.
