This is so easy and one of the best key lime pies ever.

One 8 or 10 inch store bought gram cracker crust.

I use the 10 inch pie crust because it serves more people and I think it is the perfect thickness.

4 large egg yolks

One lime finely zested

One 14 ounce can of condensed milk

1/2 cup freshly squeezed lime juice but the lime concentrate is also good. I like the fresh so I combine fresh and bottled juice.

Preheat the oven to 350 degrees

Beat the egg yolks and lime zest together and beat for eight to ten minutes or until the yolks are pale yellow and the volume has increased.

Pour in the condensed milk and beat again for at least eight minutes.

Add the lime juice and beat again for 2 to 3 minutes

Pour all of this in the store bought gram cracker shell.Bake for 15 minutes.

Cool

Two cups of heavy cream

Two level tablespoons powdered sugar

1/2 teaspoon vanilla

Whip till it can hold the peaks and is delicious whipped cream

Pour over the cool key lime pie.

Spread to make it look pretty

Cover it with the nice little plastic top you get from the store-bought crust.

This pie does not last long.

Next time I will make two.

Use your stand up mixer because you have to whip for so long

Published by cmangoff

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