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Easy & Yummy Key Lime Pie
Key Lime Pie
A Tribute to the Florida Keys
Key Lime pies date back to the 1850's. They were created in the Florida Keys after the advent of sweetened condensed milk (1856). Prior to this, there was not much access to milk in the Keys due to lack of cows in that area. Originally Key Lime Pies were baked in pastry crusts, however, in the 1940's the pastry crust was replaced in many recipes by graham cracker crusts. Key lime pies typically are not green naturally. If a pie is tinted green, it has either food coloring in it or it is not the real thing.
This recipe is simple and requires very few ingredients. It is delicious alone and even more so when topped with whipped cream. Hope you enjoy!
- 5 egg yolks, beaten together
- 1/2 cup key lime juice, fresh or bottled
- 1 tbsp vanilla extract
- 1 14 oz can sweetened condensed milk
- 1 graham cracker pie crust, 9 inches
Key Lime Pie
- Oven should be preheated to 375 degrees.
- In a medium bowl, mix together the egg yolks, vanilla, lime juice, and condensed milk.
- Pour the mixture into the pie crust.
- Bake for approximately 15 minutes.
- Once cooled, garnish with lime wedges or lime zest and whipped cream. Yummy!