*I have updated the picture for one of our absolute family favorites – Balsamic Chicken Noodle Bowl – be sure to check it out!
Summer is here!
There’s one flavor I have discovered that I am in love with…LIME! It has become one of my favorites. This pie is not really time consuming. You squeeze a few limes, bake and chill. The end result is creamy and tart…so refreshing!
A homemade graham cracker crust is something I will never make this pie without, it’s incredibly different than it’s store bought competitor. You usually see key lime pie, you can make this with which ever limes you like – key lime or regular. It’s delicious either way!
9 large rectangular GRAHAM CRACKERS (about 1 1/2 cups), crushed
2 Tablespoons SUGAR
6 Tablespoons melted BUTTER
1 heaping Tablespoon LIME ZEST
1/2 cup LIME JUICE
2 EGG YOLKS
1 can (14 oz.) SWEETENED CONDENSED MILK
Preheat oven to 350°.
In a small bowl, combine crushed graham crackers, sugar and melted butter. Press into the bottom of a pie pan and bake for about 6 minutes or until golden. Remove from oven to cool slightly.
Mix lime zest, lime juice and egg yolks in a mixing bowl. Add sweetened condensed milk and beat on high until smooth and thick. Pour into crust and bake for 15 minutes.
Remove from oven, allow to cool and refrigerate for at least an hour or more if possible.
Served with whipped cream.
Recipe Source for crust: Mel’s Kitchen Cafe, for filling: The Pioneer Woman
This post is linked to Melt in Your Mouth Monday