Key Lime Pie

I promised to dish on my favorite desert – Key Lime Pie. So here it is! This is really easy and fun. I recommend using an electric juicer – That’s really what makes this fun. Squeezing limes by hand, not so fun. Paper cuts and hang nails feel like you want to stick a fork in your eye. Get an inexpensive juicer and you will spend less on the limes.

What you’ll need:

• 9 inch graham cracker pie crust.
• 3 eggs yolks
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup freshly squeezed key limes + 1 lemon (use reg. limes if u can’t find any key limes). I find that using juice from 1 lemon to the mix, adds a nice mix of citrus…
• whip cream (you can buy or make home made) YUMMY
• fresh raspberries
• organic raspberry or strawberry syrup (dark in red color, not “pink” …I don’t like smuckers… yuck)… Whole Foods has some good ones…

The Directions

Preheat Oven to 350 degrees F. Use an electric mixer with wisk attachment and beat yolks until fluffy (about 3-5 minutes). Gradually add the condensed milk and continue to beat until thick. Lower the speed and slowly add the lime juice until combined. Pour into pie crust and bake for 10 -12 minutes then cool on a rack or freeze for 10-20 minutes.

To Serve

Drizzle with raspberry or strawberry sauce in zigzags to make a nice pattern.
Top with a tablespoon of whip cream and fresh raspberries.