Key Lime Pie is my husband’s favorite, and a staple in our house in the summer. I have to say, as far as boxed pies from the freezer section go, key lime pie is generally a good pick. It’s still not as good as the homemade kind but not terrible either. Still, I can only watch my husband consume one or two of those over the course of the summer before I decide we must make one from scratch. Over the last few years I experiment every summer, trying different versions of Key Lime Pie. I finally landed on one I love, and my husband raves about too. These make a perfect portable post-bbq treat.
KEY LIME PIE
You will need:
- 1 ¼ cup of key lime juice
- 2 cans sweetened condensed milk
- ½ cup heavy cream
- 3 eggs
- 2 graham cracker pie crusts
Tip: You can make the pie crusts from scratch, but honestly the difference isn’t enough to warrant the extra time and effort in my opinion. Store bought do just fine.
Preheat oven to 325 degrees F. Mix the key lime juice, condensed milk, heavy cream and eggs together. Pour into graham cracker pie crusts. Cook pies for 25 minutes or until pies are solid throughout. Cool in fridge for at least two hours. Then top your key lime pie with some homemade whipped cream and serve to your guests!