pastry for 1 single crust pie (traditional or butter) or graham cracker crust
1 c key lime or lime juice
2 eggs
2 14-oz cans sweetened condensed milk
grated zest of one lime
Bake the pie shell or graham cracker crust according to recipe directions, and let cool. Combine the lime juice, eggs, and sweetened condensed milk, and beat together until thoroughly combined. Add the grated lime zest. Pour into pie shell. Bake at 325 for 15 minutes. Cool, then chill thoroughly (overnight is best). Serve with whipped cream; garnish with candied lime slices or candied lime peel curls.
Key Lime Tarts
Line 8 4″ tart shells with 1 recipe butter pastry; bake, and cool according to recipe directions. Divide the filling among the 8 tarts. Bake, cool, chill, and garnish according to recipe directions. Makes 8 4″ tarts.
No Bake Key Lime Pie
This is the Pioneer Woman’s wonderful recipe; I am only posting it here in case it suffers from link rot at some point in the future, as so many of my recipe links to outside sites have in the past.
graham cracker crust
3/4 c whipping cream
1 14-oz can sweetened condensed milk
12 oz cream cheese
grated lime zest of 1 lime
1/2 c key lime juice
additional whipped cream and lime zest, for serving
Beat the whipping cream to stiff peaks, and set aside.
Beat the sweetened condensed milk, cream cheese, and lime zest on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Gently fold in the prepared whipped cream.
Transfer the filling to the graham cracker pie crust and smooth into an even layer. Refrigerate for 12 hours.
Serve topped with additional whipped cream and lime zest.
