This fresh, tart key lime pie recipe is the same one you'll remember from being kid. And with just a few ingredients to blend together, kids of any age can make it too.
2 14ouncecans of sweetened condensed milk, 2 ¼ cups
1cupfreshly squeezed lime juice
2tablespoonsgrated lime rind
1pintheavy whipping cream
1 ½teaspoonsvanilla
Instructions
If making the graham cracker pie crust from scratch, allow at least 2 hours for it to chill in the fridge.
Preheat the oven to 350 degrees F.
Beat the egg yolks until light and lemon colored. Using a wire whisk, beat in the condensed milk. Blend in the lime juice and grated lime rind. Spoon into the pie crust and smooth the top.
Bake for 12 to 15 minutes until gently set. Cool and refrigerate for at least 4 hours or overnight to set.
Before serving, whip the cream with the vanilla until stiff peaks form. Pipe the cream onto the pie and garnish with extra sliced limes if desired.
Notes
Recipe from The Junior League of Salt Lake City's Heritage Cookbook