In 2006 the Key Lime Pie was named Florida's state pie. A creamy, tart filling with a graham cracker crust and whipped cream topping - although some places do meringue.
An easy recipe that is company quality fare.
Get the graham cracker crust ready. I purchased pre-made shells.
Separate the eggs and save the whites for an omelet in the morning.
Juice the limes using a citrus juicer or, as I did, a garlic press. Put the cut end down into the side with the holes,
Then turn the press and push into the skin side, holding over a bowl. It takes awhile, but they are worth it!
Pour the condensed milk into a mixing bowl. Add the egg yolks and lime juice and whisk until blended.
Pour the mixture evenly into each of the pie shells.
Bake at 300° for about 20 to 30 minutes, or until the mixture is set. It won't be like gelatin or pudding pie, it will be more like cheesecake - smooth, creamy and firm.
Let them cool then store, airtight in the refrigerator until you're ready to serve.
Serve them with whipped cream and a super thin slice of lime.