Key Lime Pie – A Sliver or a Slice?

An outstanding Key Lime Pie recipe is a “must”!  You can make this pie  with regular limes and it turns out fine but I always use key lime juice from the bottle or fresh-squeezed key limes.  You may feel the need to make this green. . . . . please don’t.  That’s the first bad sign when you’re looking for an authentic slice of key lime pie!

I wish I could tell you that this is an old Florida recipe. . . . . . but this recipe is from the Cincinnati Enquirer – a 2002 contribution by Chef Sandra Wilson.  I DO have an old Florida recipe, but I like this recipe better!  It’s easy to keep these ingredients in your kitchen for a quick, easy and delicious dessert!

1  8 ounce package cream cheese

1  14 ounce can sweetened condensed milk

3 egg yolks

1/2 cup key lime juice (Nellie & Joe’s famous Key West lime juice is my favorite if I don’t have key limes available)

Keebler’s Ready Crust Shortbread Crust (tradition calls for a graham cracker crust, but I prefer shortbread)

Preheat oven to 350 degrees.  Beat cream cheese until creamy.  Add sweetened condensed milk and beat well.  Add egg yolks and beat well then add key lime juice and beat until combined.  Pour mixture into pie crust and spread evenly with spatula.  Bake for 10 minutes until filling is set.  Remove from oven and allow to cool.  Refrigerate once cooled.

Serve with whipped cream – 8 slices or more if you prefer a sliver to a slice!