Key Lime Pie

Let me preface this by saying I hate pie.  I know, I know, I’m un-American, I’m a communist, I’m all sorts of things.  But I can’t help what I do and don’t like.  In any case, my husband loves pie.  Specifically key lime pie.  I attempted to make this pie a few weeks ago, however had a pie-mergency.  AKA I realized we only had 3 eggs, not four, and then when I tried to separate them, I mixed the yolks and whites not once, but twice.  So I gave up in a fit of rage (ok, that’s a bit of an exaggeration).  Then, my mother-in-law showed me how to separate eggs (as well as several friends telling me that it’s so easy, haha).  So when I went to make this recipe last night, I realized that I wanted to keep the yolks, not the whites (when I attempted this a few weeks ago, I had assumed I was keeping the whites, not the yolks).  In any case, I wanted to do a little baking yesterday and I wanted to finally make this pie, of which the ingredients have been sitting in our fridge and cupboards for 3-4mos now.  He said it was sweeter and not as tart as he remembered, but I used the exact recipe his mother gave me.  The recipe is for “Florida Key Lime Pie” which is on the front of a postcard, courtesy of Caribbean Pie Company.

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Ingredients:
-4 egg yolks
-14oz sweetened condensed milk (1 can)
-3oz Key Lime juice (I used Nellie and Joe’s Famous Key West Lime Juice, which my mother-in-law gave me)
-graham cracker pie crust
-whipped cream (for serving)

Directions:
-Pre-heat oven to 350 degrees
-Combine egg yolks and sweetened condensed milk, mixing well
-Slowly add Key Lime juiceand stir until filling is smooth and creamy (I missed the “slowly” part and just dumped it all in, then used a whisk)
-Pour into graham cracker pie crust
-Bake for 10mins
-Serve chillled, topped with whipped cream (I put it in the fridge for about 2-3hrs and it was fine after that)

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I feel the need to add that every time I think of pie (which is rarely), I get “American Pie” by Don McLean stuck in my head…

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