Key Lime Pie

Key Lime Pie is the quintessential summer dessert. I’ve read that pastry crust is the original.  Though it seems like graham cracker crust has taken over. At Zest, though, we like gingersnap crust. It’s spicy, fun, a little traditional and a little new.

For the filling, we use the Nellie and Joe’s key lime juice recipe from the back of the bottle. The only thing we do differently is to double it and use as much as you need for your pie plate. There have been too many times that we’ve had to run to the store for another sweetened condensed milk. Has the size of a 9-inch pie plate changed? Not sure, but this is how we compensate.

Gingersnap Crust:

1.5 C gingersnap cookie crumbs

4T butter, melted

2T sugar

1 T Flour

Pinch salt

Mix the dry ingredients together. Pour melted butter over the mixture. It should resemble wet sand. Pat into a 9-inch tart pan or pie pan. Bake at 350 for 15 minutes. Do not over back or it gets hard to cut through.

Nellie and Joe’s Key Lime Filling (Doubled):

2-14 oz. can of sweetened condensed milk

6 egg yolks (whites not used)

1cup Nellie & Joe’s Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

We prefer whip cream or whipped coconut cream if you can’t do cream!

Enjoy.