Monday, March 8, 2010

EASY Spring Break Key Lime Pie

If you are one of the lucky ones who get to travel to warm climates and sandy beaches this spring break, stop reading now. This post if not for you. Go and drink your slushy, umbrella embellished drinks and get sunburned. Well, not burned, just singed. I still like you, after all. I'll be here when you get back. Hopefully, my cabin fever has broken by then.

Anyways, for those of us who are still under snow and ice, put your imaginations to work. Let's pretend we're in Key West, FL. Do you have a mental picture yet? OK, let's begin. Separate some eggs. Keep the yolks.

This recipe is almost like cheating. It has so few ingredients and comes together in minutes.

Use your crust of choice. For this pie, we used your standard pie crust, but for a more traditional Key lime pie, graham cracker does the trick.

If using a refrigerated pie crust, prebake it for about 10 minutes. Those crusts take longer to bake than this filling.

This is what a single filling looks like. Here's where meringue lovers would put some meringue.

Because we're not meringue lovers, we doubled the batch. Fill er' to the brim, we sez.

Ours turned out a bit dark, so keep an eye on yours. Slice a slice, put on some shades, and pretend that you're living it up somewhere where it's hot and the dress code is almost naked.

Super Easy Key Lime Pie

-Graham Cracker Crust or Refrigerated Pie Crust (whatever be your fancy)
-1 can sweetened condensed milk
-2 egg yolks, beaten
-1/2 cup freshly squeezed lime juice (Get Key limes if possible.)

Beat condensed milk, egg yolks, and lime juice until combined. Pour into pie crust of choice. Bake at 350 degrees F for 10-15 minutes or until solidified.

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