* Key Lime Pie Recipes *

I'm posting two recipes for Key Lime Pie today.

While this first one is not "real" key lime pie, it is still delicious! It is the perfect summery dessert: light, tangy, and sweet! I found it in a cookbook I got at a bridal shower and we've made it a few times over the last 5 years. I like this one becasue it requires no baking and is a cinch to put together. It is a little runny-ish but still good!


*Easy No Bake Key Lime Pie *
1 prepared 9-inch graham cracker crumb crust
1 can (14 oz) sweetened condensed milk
1/2 c. (about 3 medium limes) fresh lime juice
1 tsp. grated lime peel
2 c. frozen whipped topping, thawed


Grate outer peel from limes using grater (only grate the very outside...you don't want the white bitter part of the lime peel). Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Pour into prepared crust and spread with whipped topping. Refrigerate for 2 hours or until set (I would say let it set longer...maybe 4-5 hours.) Garnish with lime peel twists or lime wedges.

-------------------------------------------------
This second recipe is a bit more involved but is so yummy. The recipe originated from The Pioneer Woman so you know it has to be good! I found the recipe here. Since you all know me and you know that I'm a lazy cook, I used an already prepared graham cracker crust but I'm sure this homemade one is delicious and tastes nothing like cardboard (like my western family store bought one).

* Key Lime Pie *
Crust:
18 whole graham crackers (the 4-section large pieces)
⅓ cups sugar
⅓ cups butter, melted

Filling:
1 Tablespoon (heaping) lime zest
½ cups lime juice
2 whole egg yolks
1 can (14 Oz) sweetened condensed milk

Preheat oven to 350*. For the crust: Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling: Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with sweetened whipped cream and more grated lime zest