One of my goals for 2012 was to make a pie each month. Even though I had already made pumpkin pies in December, I decided to make one last pie to top off the year — a key lime pie. Mom had given me a whole bunch of limes, and I had some willing helpers to help juice them. Key lime pie is so terribly easy, I couldn’t help but make one.
Lucy and Max juiced the limes. Limes juice easier if you microwave them for 20 seconds before slicing.
My recipe calls for only egg yolks. I showed the kids how to separate eggs just by lifting the yolk out of the bowl of egg white. This is the most kid friendly way to separate eggs, even if it is MESSY!
After beating the three ingredients together, we poured the mixture into the pre-baked shell (a Crisco crust, this time. I like butter crusts, but sometimes just want the crispness that Crisco provides.) Bake for 10-15 minutes, and when the pie is cool, top with whipped cream. YUM!
Here’s the recipe:
1 pre-baked pie shell
1 can sweetened condensed milk
4 egg yolks
1/3 cup lime juice
whipping cream for serving
Beat egg yolks until combined, then add sweetened condensed milk and mix thoroughly. While continuing to beat, slowly add lime juice. Pour into pie shell and bake in 350 degree oven for 10 to 15 minutes, until pie is softly set. Remove from oven and cool completely before serving.
Come back tomorrow for the 2013 pie challenge!