Tuesday, December 08, 2009

Photo of the Day: Day 7

I am a lazy cook. I like things that I can make in a short amount of time using as few bowls/pots and utensils as possible. The picture above is of a key lime pie made using a recipe I found by typing "easy key lime pie" into Google. It is beyond simple to make and including the whipped cream topping and graham cracker crust only involves 8 ingredients. The first time I made this pie was late last year, and it was a hit. People raved about the pie and begged to have it again. So, I made it again, and again, and again, and again. The most recent time was this past Friday. For the last year, no matter what we are invited to, this is was I am asked to bring. I can now make this pie with my eyes closed and one hand tied behind my back. And, really, it's a pretty good tasting pie, but come on! Occasionally, I "cheat" and bring something else too, an apple pie, a cobbler, even something savory, but the key lime pie is always given top billing. This dessert has become such a fixture in my life over the last several months I couldn't do a year in review without featuring the pie. I love pie, all varieties, and lots of it. But, this key lime number has gotten far too much play time and the peaches and apples in my life are feeling neglected. I'm looking forward to leaving Venezuela and eating anything but, key lime pie. I've included the recipe below in case you are interested in finding out what the big deal is. But, I warn you, this recipe is easy for a reason, and after this experience, I am convinced the majority of foreign service palates are not to be trusted -- flavor deprivation seems to have taken it's toll.

Key Lime Cream Pie


  • 1 (9 inch) pie crust, baked
  • 3 eggs, beaten
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 teaspoon grated lime zest

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended. Pour into baked pastry shell.

Bake in preheated oven for 30 to 35 minutes, until center is set. Cool on a rack for 15 minutes, then chill at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.


1 1/2 cups graham cracker crumbs
6 ounces butter (I don't use margarine)
3 T sugar

Mix the graham cracker crumbs and sugar. Melt butter and combine until all dry ingredients have been coated. Press into bottom of greased 9 inch pie plate. Bake in pre-heated 350 degree oven for 8 to 10 minutes or until crust starts to brown. COOL THOROUGHLY before filling, that is critical.


1 cup cold cream and 1 T powdered sugar, beaten together until whipped (about 2 minutes).


diane said...

I love key lime pie and I am lazy. I will even find short cuts for your easy recipe. I will buy a pre-made crust and a can of whip cream. Honestly, I'll probably just buy a ready made pie...

Maren said...

I'm stealing this. It'll be on my recipe blog shortly! Thanks in advance! ;)

Adrianne said...

I would make this to test your theory if only I could get key limes...or any limes at all.

Lauren in GA said...

Thank you very much for the recipe. I like having recipes that are tried and true and easy.

The Songer said...

Ooooo I heart Key lime pie, but usually only have the patience to thaw out the marie calendar one!! Im borrowing this recipe, I like easy!! Thanks!

calibosmom said...

This is definately for me too!

Jacqueline Auna and family said...

That sounds and looks really delicious! : ) I don't think I've ever had key lime pie - obviously I'm missing out. Thanks for sharing.

Jessica said...

Ryan's favorite pie is key lime. The reason everyone loves it is the homemade crust. Homemade graham cracker crust is like a cookie.

Diane, make your own crust!

Donna said...

This looks delicious. But if you're going to make it in China, you'll have to BYO graham crackers. I almost never see them in the store, and when I do, they're $5 a box. Sigh. I guess I'll wait til my next post to try this out.


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