Key Lime Pie
Key Lime pie is a family tradition in my house, a pie that was frequent at holiday dinners. The trick to an amazing key lime pie is using real key limes, which are hard to find. If you do happen to see cute tiny limes labeled key limes check them, I found some and was so excited I bought the bag even though I wasn't planning on making pie. I got home and realized they were from Mexico! They tasted seriously delicious. But not like Key limes.
Mostly I used bottled Nellie & Joes Key lime juice. Unlike with lemon juice the flavor isn't ruined with the bottling process and it's easy to find at most any grocery stores. Regular limes, the large ones that area readily accessible, will make a delicious pie, but not a key lime pie. Can you tell it's a pet peeve?
That aside, it really couldn't be easier. Just whisk together the three ingredients and pour in a pie shell. And it's good in any type crust. A box of pastry from the dairy section, a graham cracker crust, or my favorite, and crust studded with almonds. One trick I learned was that the filling shouldn't be mixed until the pie crust is already out of the oven. The texture once baked was fine, nothing was ruined, but it created the little air bubbles you see in the picture
1/2 - 3/4 c. Key Lime Juice
1 can sweetened condensed milk
1 pie crust, cooked (Graham cracker, pastry crust, or almond crust)
Whisk together the condensed milk and 1/2 cup of key lime juice. Taste and add more key lime juice as desired. Whisk in the two eggs and immediately pour in to a pie shell. Bake at 350 for about 20 minute. Test to make sure it's cooked all the way but still jiggly. There should still be some movement but not liquidy.
Allow to cool completely and refrigerate at least an hour before cutting.
Almond Pastry Shell
1 ¼ c. all-purpose flour
1 Tbsp. sugar
½ tsp. Salt
½ c. slivered almonds, coarsely chopped
1/3 c. vegetable oil
3 to 4 Tbsp. Water
Combine all ingredients in a medium bowl, stirring until dry ingredients are moistened. Press into a 9-inch pie plate.
Bake at 375° for 20 minutes. Cool on a wire rack.