Jeanie’s Key Lime Pie

Original Recipe from:  Jeanie Wamser-Andrews

When Jeanie tells you she’s making Key Lime Pie, I suggest you head over to her house and be prepared to be impressed!  This refreshing pie is very easy to make.  The Village is very lucky to have Jeanie share this recipe with us….and to make it for us too!  Key Lime Pie is fabulous in the summer, but I really like it in the dark days of winter…it make me think and dream of summer’s sunshine and beauty.  Enjoy!

Ingredients

1/2 cup Key Lime Juice.  Fresh squeezed gives you the best flavor, but you can purchase Florida Key Lime juice in most grocery stores.

14 ounce can of Eagle Brand Sweetened Condensed Milk

3 Egg Yolks (the whites can be used to make a meringue if whipped topping is not preferred)

9 inch Graham Cracker Crust

Directions

Blend Condensed Milk, Egg Yolks, and Lime Juice until smooth.  Jeanie uses a mixer for this step.

Pour into a 9” Graham Cracker Pie Crust.  Bake at 350 degrees for 15 minutes.  Note:  If making the meringue topping, it might need to bake longer.  You want the topping to be golden color.

If using a whipped topping; let the pie stand for 10 minutes then place in the refrigerator to set.  Just before serving top the pie with whipped cream. 

Meringue Directions

3 Egg Whites

1-1/2 teaspoons White Sugar

1 teaspoon Vanilla (pure is best, but you can use vanilla extract)

Beat Egg Whites until stiff.  Add Sugar and Vanilla; beat until sugar and vanilla are mixed thoroughly.  Pour meringue over the pie before baking.  Use your spoon or spatula to make peaks in the meringue.

Whipped Cream Topping Directions

8 ounces Heavy Whipping Cream

1 teaspoon Vanilla

2 packets Splenda or 2 teaspoons Sugar

Beat all ingredients with mixer on high until thick.  Spread topping on pie just before serving.  Garnish with Key Lime slices if desired.