I woke up on Sunday morning to find a Not-So-Key Lime Pie recipe in my blog roll from Bake at 350. As soon as I read the recipe, I knew I had to make it. I had most of the ingredients at home, so the only thing I had to run to the store for was the limes. I was lucky enough to actually find key limes (thank goodness for living in Florida), so mine is the key lime version of the not-so-key lime pie.
Mine was no where as pretty as Bridget's, but it tasted delicious!
Key Lime Pie
Graham cracker crust (I used a store bought one, but you can make your own)
1 (14 oz) can of sweetened condensed milk
1 1/2 tsp. of lime zest
1/2 c. lime juice (about 5 limes)
Preheat oven to 350 degrees.
Beat eggs, condensed milk, lime zest, and lime juice until well combined. Pour into pie pan.
Bake 30 minutes, or until set.
Cool on counter for an hour and then chill in refrigerator for at least 2 hours.
Top with whipped cream and serve.
Recipe from Bake at 350.