This is a tribute to the 2015 Topsail vacation. We were on vacation last week and everyone wanted Key Lime Pie! We didn’t want to spent $18.00 for a pie so we made key lime martinis instead.
This weekend was Labor Day weekend and we decided to make the pie from scratch. The bonus is everyone that wanted the pie on vacation was at the party (well almost everyone but my sister)! Sorry Jen we didn’t even save you a slice.
This recipe is a spin off of Ina Garten’s recipe. I changed a few things around including the crust and I tried the milk with fat free since that was the only kind I had at home.
When we were on vacation we couldn’t find key limes anywhere! The bottled juice you can find in the stores is subpar. When I planned the menu I was nervous we wouldn’t be able to find key limes but low and behold the strip district had them! Yazzie!
Predirections:
Preheat oven to 350 degrees. Use a food processor to pulse waffers into crumbs.
Ingredients for the Crust:
1 2/3 cup of crushed reduced fat vanilla wafers
1/4 cup granulated sugar
6 TB unsalted butter melted
Filling ingredients:
7 large egg yolks (room temperature) look for pasteurized eggs
1/4 cup sugar
1 can (14 oz) fat free sweetened condensed milk
2 TB key lime zest
3/4 cup freshly squeezed key lime juice
Crust Directions:
1. Place in a bowl wafers crumbs, butter, and sugar combine until butter is incorporated throughout. Press mixture into a 9 inch pie dish. Make sure that the crust is an even consistency throughout the entire dish.
2. Bake for 10 minutes and allow to cool completely on a wire rack.
Directions for the filling:
1. Beat the egg yolks and sugar on high speed in a electric mixer was fitted attachment for five minutes. I use speed eight and it only took about 4 1/2 minutes. The appearance will be thick and creamy.
2. Juice speed to medium and Inc. add to the sweetened condensed milk, lime zest, & lime juice.
3. Pour into the cooled prepared pie crust.
4. Freeze overnight.
5. Remove from freezer right before slicing into.
6. Enjoy with a dollop of homemade whipped cream. My go to is on TOH website. The only change I make is I use a whole tsp of pure vanilla extract.