I’m being a little misleading here. This is actually a regular lime pie. We can also make it fancier by calling it a Persian Lime Pie. But seems to me, everyone loves to call these pies, key lime. It just rolls off the tongue nicely, don’t you think? We don’t have them sometimes in this small west Texas town, so regular limes are what I purchase. Persian Lime Pie, anyone?
Whatever you call it, I call it soooo good!
3 large egg yolks
1/2 cup Key Lime juice (I use regular limes.)
1 (14 oz.) can sweetened condensed milk
1/4 tsp. vanilla extract
pinch of salt
1 (6-oz) ready-made graham cracker crust
Garnishes: sweetened whipped cream, lime slices
Whisk egg yolks until blended; whisk in lime juice. Add condensed milk, vanilla, and salt, whisking until blended. Pour filling into crust. Bake at 350 degrees for 15 minutes.
Remove from oven; cool completely on a wire rack. Chill until ready to serve. Top pie with whipped cream and lime slices before serving.
MY SWEETENED WHIPPED CREAM
1 small carton whipping cream
1/2 cup sugar
1 tsp. vanilla
Whip until soft peaks form.
And yes, this can just be dessert on its own!
Yield: 8 servings
COOKING THE BOOKS, YA’LL!
*This makes a nice dessert to take to a friend in need as well. Pair it with Cheesy Sausage Manicotti, French bread, and a Caesar Salad kit.
