My now-17-year-old son, Noah, had his birthday celebration with extended family yesterday, and I baked a Key Lime Pie, at his request. This has to go down as one of the easiest, but most enjoyed pies I have ever made. The birthday boy certainly enjoyed did, but we all "yummed" all the way through our portions as well. It set up well and cut beautifully.
I found the recipe at myrecipes.com, but, of course, modified it. I think a Key Lime Pie should have whipped cream on it to counter the tart filling, so that's what I did. I also cut some of the juice out because I was afraid it would be really tart based on the reviews. Because fresh key limes are not available at any of the stores I shop in, I used fresh Persian limes (the standard kind you find at the grocer). Recipe as thoroughly enjoyed below:
Key Lime Pie
1 ¼ cups graham crackers (buy the already crushed crumbs -- it's worth it)
2 T. sugar
¼ cup melted butter
2 (14 oz) cans sweetened condensed milk
¾ cups fresh-squeezed lime juice (use key limes if you can find them, but they are usually small and you'll have to squeeze a lot!)
2 large eggs, lightly beaten
1 ½ cups whipping cream
4 T. powdered sugar
lime zest for garnish, if desired
Preheat oven to 325°. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 9-inch pie plate. Bake at 325° for 15 minutes or until lightly browned. Remove and let stand 15 minutes.
Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325° for 18 to 20 minutes or until set. Chill at least 4 hours.
Combine whipping cream and powdered sugar. Whip until cream holds its peaks. Spread evenly over pie, and garnish, if desired.
Source: modified from myrecipes.com