Key Lime Pie

Nothing like my first homemade Key Lime Pie!

I know it's fall time, and I should be baking more fall-ish pies, but I have always wanted to make homemade Key Lime Pie, but for some reason I thought it was always too difficult to make, boy was I wrong! It's actually very simple, and quite easy! This is how I made mine, you can follow along if you'd like. But as you all know, there are soo many different recipes for Key Lime Pie. I don't know if 'mine' is the best one or not.. but you can try it out for yourselves, and get back to me!

Kermit's Key Lime Pie:

1 - 9" Graham Cracker Pie Crust (I made mine out of real  crushed Graham Crackers, and Butter)

2 - 14oz. Cans of Sweetened Condensed Milk

6 - Egg Yolks (Save the whites for Meringue Topping)

1/2 Cup of Lime Juice

Blend Milk and Egg Yolks at low speed until smooth. Add Key Lime Juice and finish blending. Pour into pie crust and bake in preheated 300 degree oven for 15 minutes. Cool for 15 minutes before refrigerating. Serve ice cold topped with fresh whip cream.

Now if you would like to add Meringue Topping:

 All you need to do is blend your 6 Egg Whites, while your blending add 6 spoonfuls of sugar until it starts to get fluffy and starts to peak. Once it starts to peak, (which usually takes about 5 minutes on high), then you can add it to the top of you Key Lime Pie. You will be baking both the Meringue Topping and Key Lime Pie at the same time.  

And there you have it!

Super easy, and quite tasty!

Reminds me of being in Key West...