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Key Lime Pie

key lime pie 1

Oh this week. So much rain. So much sad.

From where we are right now, summer holidays seem like an insurmountable obstacle course away, and so I made a key lime pie. It’s been one of our favourite things to eat out on the west coast, in Tofino, at SoBo ever since it was a little purple food truck in the back of a gravelly parking lot (where Tacofino is now) and when it occupied the restaurant space at the botanical gardens I was pregnant with W, and the only thing that seemed even slightly palatable was wedges of their tangy-sour pie. We still stop to pick up pieces to go – unassuming wedges of pale yellow on graham crust in little cardboard carryout bowls, topped with whipped cream.

When I slid a slice across the table to Mike the other night at dusk, he took a bite and said, “this tastes like the ocean”.

key lime pie 4

Key Lime Pie

AuthorJulie

Yields1 Serving

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
Filling:
1 can sweetened condensed milk
4 large egg yolks
1/2 cup fresh or bottled Key lime juice (or regular lime juice)
sweetened whipped cream, for serving

1

Preheat the oven to 350°F.

2

In a medium bowl, stir together the graham crumbs and melted butter. Press into the bottom and halfway up the sides of a 9-inch (not deep dish) pie plate. Bake for 10 minutes, or until just pale golden around the edges.

3

In another medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Whisk in the lime juice - the mixture will thicken slightly. Pour into the crust and bake for 15 minutes, until just set.

4

Cool, then refrigerate for a few hours, or overnight. Serve topped with whipped cream.

5

Serves 8.

Category,

Ingredients

Crust:
 1 1/4 cups graham cracker crumbs
 1/4 cup butter, melted
Filling:
 1 can sweetened condensed milk
 4 large egg yolks
 1/2 cup fresh or bottled Key lime juice (or regular lime juice)
 sweetened whipped cream, for serving

Directions

1

Preheat the oven to 350°F.

2

In a medium bowl, stir together the graham crumbs and melted butter. Press into the bottom and halfway up the sides of a 9-inch (not deep dish) pie plate. Bake for 10 minutes, or until just pale golden around the edges.

3

In another medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Whisk in the lime juice - the mixture will thicken slightly. Pour into the crust and bake for 15 minutes, until just set.

4

Cool, then refrigerate for a few hours, or overnight. Serve topped with whipped cream.

5

Serves 8.

Key Lime Pie
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7 comments on “Key Lime Pie

  1. Avery
    July 17, 2016 at 7:49 am

    This is my favourite pie. Thanks <3

    • Julie
      July 17, 2016 at 7:49 pm

      Mine too! I’d bring you some, but….

  2. Carol S-B
    July 17, 2016 at 9:57 am

    Seriously? this easy? Dang!
    Thanks for keeping it going, babe. I need a taste of summer holidays, too.

  3. Lana
    July 18, 2016 at 9:48 am

    Well that just looks so easy!! John and the girls and I were just discussing how to make a cross-country road trip work financially and time-wise. This post is a sign that it needs to happen! I need to bring my girls to Tofino. Perhaps I’ll make this pie for the planning talks…

  4. Jen
    July 23, 2016 at 9:41 am

    We were just in Bowen Island and they have an organic pie shop. There was no key lime but there was chocolate banana cream pie which we tried. When I came home and had to make it cause the piece on Bowen Island, though delicious, was far too small!! I can imagine both key lime and chocolate banana will taste like the ocean to me now!!

    • Julie
      July 24, 2016 at 9:36 pm

      WHAT. Now I have to go over to Bowen Island!!

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