Key Lime Kick

So, I discussed key lime cupcakes yesterday, and I mentioned pie. Key Lime Pie. This confection screams tropical shores, summer fun, and sweet, sweet citrus. This is something I

decided I wanted to make after a trip to Florida when I was 18.

My grandfather, and now my sister, live in St Pete Beach Florida. As kids we would go visit grandpa, swim in the pool, go to Busch Gardens, and frequent the beach. Grandpa would also indulge us by treating the family to dinner a couple of times during the week. When I started college, we went for a visit during Christmas. Grandpa decided we should go to Snappers, a seafood restaurant down the road a few miles, so we thought "why not?" The food was great, but what I remember most was the dessert. Key Lime Pie. I had never had it before, and I was intrigued. I still had room, and so did the rest of my family, so we all ordered a slice. This pie was made with an oreo cookie crust, with a raspberry drizzle and homemade whipped cream. No meringue, no traditional pie shell. This pie, was amazing...so naturally I had to recreate it!

Here's the Recipe:

1 (14-ounce) can sweetened condensed milk

3 egg yolks

1/4 cup key lime juice

1 drop of green food coloring

1 (9-inch) Oreocookie piecrust

Whipped cream, to garnish

Preheat oven to 300 degrees F.

In a mixer on low-medium speed, blend the milk and egg yolks at low speed until smooth.

Add the key lime juice and finish blending.

Gently pour the mixture into the piecrust and bake for 15 minutes. Remove the pie from the oven and let cool for another 15 minutes before refrigerating.

Refrigerate for 1 to 2 hours before serving. Serve cold and top with fresh whipped cream.

I hope you enjoy the recipe, and please let me know what you think! I'd love to hear from you!