Key Lime Pie: An Alaskan Classic

So, before Conchs in Key West start emailing me nasty threats.  OF COURSE Key Lime Pie is not native to Alaska!  Do you know how well a lime tree would grow here?

I will say however, that Key Lime Pie is in short supply in The Last Frontier.  There are many desperate people just craving that delicious sweet and tangy treat.  Jeff makes a mean pie and uses a recipe that we found, of course, in Key West.

It’s requested by the masses at his office and mine.  For potlucks, no need to sign up:  Jeff and Janet, you’ll just bring the Key Lime Pie.

If they only knew how truly simple it is to make, no one would suffer from tropical taste withdrawals!
(Ok, I may be missing Hawaii a bit…throwback to Kona Sunsets.)

Key Lime Pie

Key Lime Pie

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• Author: Janet Bowman
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 6-8 1x

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Description

Bring home the flavors of Key West anywhere you crave this classic, tropical dessert!

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Scale 1x2x3x

Ingredients

For the Crust:

• 2 c. Graham Cracker Crumbs
• 1/2 c. Butter
• 1/4 c. Sugar
• 1/4 tsp. Salt

For the Filling:

• 4 Egg Yolks
• 1/2 c. Key Lime Juice
• 14 oz. can Sweetened Condensed Milk

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Instructions

To make the crust:

1. Pre-heat oven to 375 degrees.
2. Crush graham crackers or purchase crumbs.
3. Combine graham cracker crumbs and sugar in a bowl.
4. Melt butter and pour over crumb mixture.
5. Stir in well to ensure that butter is adequate to moisten crumbs.
6. Press into 9 inch pie pan and bake for 10-12 minutes until edges turn brown.
7. Remove crust from oven and let cool.

To make filling:

1. Reduce or preheat oven to 350 degrees.
2. Beat egg yolks around 20 seconds.
3. Add in sweetened condensed milk, stir slightly.
4. Add key lime juice.
5. Mix or blend until mixture thickens.
6. Pour into shell and bake for 20 minutes.
7. Remove and cool, then serve it up topped with some whipped cream, perhaps a little lime zest, and enjoy!

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Notes

• Key lime juice can be purchased in most stores, or if you have access to fresh key limes, squeeze and use juice.
• If pressed for time, use a pre-made graham cracker pie shell.
• If you don’t want your pie edges over-brown, cover around edge with aluminum foil.
• Substitutions: Low/Non Fat Sweetened Condensed Milk, Egg Beaters 1/2-3/4 c.

• Category: Desserts
• Method: Comfort Classic