A few Sundays ago I shared a recipe for Strawberry Limeade Cake. The base for the custard filling is a great Key lime pie recipe. When I was researching to see if I could use regular old Persian limes instead of Key limes I discovered that the majority of Key limes come from Mexico, not the Florida Keys. I also figured out that the pie tastes delicious using Persian limes instead of Key limes without making any other changes.
Ingredients
- 1 can (14 oz.) condensed milk
- 4 egg yolks
- 4 ounces lime juice
- 1 teaspoon lime zest
- 1 tablespoon St. Germain
- 1 graham cracker pie crust (you can make your own but I am always too lazy to do it so I use the store bought ones)
Preparation
Preheat oven to 350 degrees F. Thoroughly mix egg yolks, condensed milk, lime juice, lime zest, and St. Germain in a bowl. Place the mix on the graham cracker crust and bake for 18 to 20 minutes. Let cool. Refrigerate for at least two hours.
Photo courtesy of Ralph Daily on Flick. All rights reserved.
