This version has a wonderful custard consistency, just perfect for the coming season. If you have a great Key lime pie, please Email me the recipe. This is one of my most favorite desserts. Thanks in advance!!
| 1 Tbs. butter | finely grated rind of one lime. opt |
| 1 1/2 cup chopped Pecans | 1/2 tsp. cinnamon |
| 3/4 cup graham cracker crumbs | 1 1/2 Tbs. sugar |
Place butter in a small sauté pan and toast pecans until lightly golden brown. Cool and add remaining ingredients. Pat into a 10” pie place and bake 10 minutes at 350F. Cool. You can reserve some crumbs mixture to be sprinkled on finished pie.
| 7 egg yolks* | 2 tsp. vanilla |
| 2-14 oz. can sweetened condensed milk | finely grated rind from 2 limes, opt** |
| 1/3 - 1/2 cup fresh lime juice |
*Save egg whites to make a meringue top, if desired.
**Personally, if you cannot get the lime rind very finely grated, you end up eating leathery little pieces of rind. Not too cool in my book . In that case I’d rather omit it.
Garnish: 1 pt. whipping cream, powdered sugar and vanilla
Beat yolks 4 minutes until well mixed. Slowly add the sweetened condensed milk. Add lime juice, vanilla and rind. Pour into pie shell. Fill a baking pan half way with hot water. Preheat oven to 300F. Place oven rack at lowest position. Place small rack in pan and place pie plate on top. Bake until firm, about 20 - 25 minutes. Do not let pie brown. Cool and refrigerate. Garnish with sweetened whipped cream and reserved crumbs.