Okay, well, technically this one wasn't a true key lime pie since I didn't make it with key limes. I just used the limes off of the tree out front. I'm not entirely sure what variety they are. But the finished pie came out tasting somewhere in between "key lime" and "Persian lime" and I quite liked it!

I found the amount of filling somewhat skimpy on this recipe. That said, it actually works quite well if you're having it without the whipped cream. The filling is quite sharp and sweet, so I think a "properly" filled pie would actually be overwhelming without the whipped cream to cut it. I've doubled the filling recipe below. But if you want to have your pie without the cream, I'd recommend just doing half the amount of filling.

Sadly, I forgot to take a photo. I guess I'll just have to make it again!

Key Lime Pie

Slightly adapted from Pioneer Woman

Ingredients

Crust

• 1 1/2 c. graham cracker crumbs
• 2 Tbsp. sugar
• 6 Tbsp. salted butter, melted

Filling

• 1 c. lime juice
• 2 Tbsp. grated lime zest
• 2 cans (~400mL each) sweetened condensed milk
• 4 large egg yolks

Topping

• 300mL heavy (35%) cream
• 2 Tbsp. icing (powdered/confectioners') sugar

Directions

1. Preheat oven to 180°C (350°F).
2. Combine the graham cracker crumbs and the sugar.
3. Pour in the butter and mix until evenly dampened.
4. Press mixture into a 23cm (9") pie plate.
5. Bake at 180°C (350°F) for 10 minutes.
6. Remove from oven and set aside to cool slightly.
7. Meanwhile, combine lime juice, zest, condensed milk, and egg yolks. Mix well.
8. Pour filling mixture into crust and smooth top.
9. Bake at 180°C (350°F) for 10 minutes.
10. Remove from oven and allow to cool completely. Cover and chill overnight if desired.
11. Once completely cool, whip the cream with the icing sugar until stiff.
12. Top pie with whipped cream, slice, and serve.