Key Lime Pie

Standard

Ok, it is time for a dessert.  I’ve had another dessert on my radar but it is to time intense…freeze this… then whip this… then do yada, yada….so that is not going to happen any time soon on the schedule I’m on!

So I fall back to an old favorite.  Actually this is the recipe that I gave to my Dad and brothers and they served at “The Windmill- An East Texas Eatery” Restaurant they had for several years.  I think they tweaked it just a bit but this is the base:

Key Lime Pie

Preheat oven to 350

In a medium bowl, stir together

  • 1 3/4 graham cracker crumbs
  • 1 stick of unsalted butter, melted
  • 1/2 teaspoon cinnamon

Evenly press the crumbs into a 9-inch pie plate.  Bake for 12 minutes or until firm.

Remove the crust from the oven and lower the temp to 325.

In a large bowl, whisk until frothy:

  • 3 large egg yolks
  • 1/4 teaspoon cream of tartar

Stir in the

  • Two 14 oz cans sweetened condensed milk

Then whisk in until fully incorporated:

  • 2/3 c Key Lime Juice (use the bottled stuff–can’t taste a difference between squeezing a TON of little key limes or squeezing a bottle!)

Pour the filling into the crust and bake for about 15 minutes, or until set.

Let the pie cool on a rack, then refrigerate until chilled before serving.

Enjoy!

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