The "key" to dessert success

So, as you know, Patrick and I visited my parents this weekend, which meant I got a few days reprieve from cooking. My mom is a great cook, so we got to indulge in a night of her cooking. We went out and got some great fresh seafood in downtown Savannah on Saturday night. One thing we were able to enjoy all weekend was a homemade Key Lime Pie. It's one of Patrick's favorite's, so Mom had made one and it was waiting on us when we arrived Friday evening. There was even enough for us to each bring a slice home to eat tonight. It's tart and slightly sweet - the perfect key lime pie.


My mom and I use the same recipe - the one that is on the bottle of Nellie & Joe's Key West Lime Juice, but we double the recipe so that the pie is thicker. We don't want a skinny, wimpy pie! Here's our modified recipe:

Kara's Key Lime Pie
adapted from the Nellie & Joe's Key Lime Pie recipe
9" graham cracker pie crust
2 - 14 oz. cans of sweetened condensed milk
6 egg yolks (whites not used)
1 cup 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 30 minutes. Allow to stand 10 minutes before refrigerating.