THE COASTAL COOK’S KEY LIME PIE

keyLimePie

Serves 8-12

CRUST

2 cups crushed vanilla wafers
1.5 cups plain or nutty granola, lightly crushed
(zero sugar or no refined sugar)
1 stick unsalted butter (softened)
Pinch of salt

FILLING

6 large beaten egg yolks
21 ounces sweetened condensed milk
1 cup + 1/8 cup fresh squeezed Key lime juice

(Note: if you do not have Key limes, you can use Mexican limes found in most grocery stores. Using bottled juice or Persian limes will give you a different taste.)

MAKE THE CRUST

Mix crust ingredients together well and place in an 11-inch, deep-dish pie plate. Firmly pack the sides and bottom.

MAKE THE FILLING

In another bowl whisk together the beaten eggs, milk and Key lime juice. Pour mixture into piecrust.

Bake 18 minutes at 325 degrees.

Let cool 40 minutes and then chill in your refrigerator for at least 8 hours before serving.

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