Tuesday, January 4, 2011

Key Lime Pie

I made this from a recipe found allrecipes.com...one where everyone gave it 4-5 stars, and then explained all the changes they made. I made one of the modified versions. It was delicious, and made me wish I had ripe key limes all year round.


1 package Pamela's Pecan Shortbread Cookies (gf)
1/4 c sugar

4 egg yolks, beaten
2 (14 oz) cans sweetened condensed milk
1 c key lime juice

  1. Crush the cookies to crumbs by either pulsing in a food processor or placing the cookies in a ziploc bag and crushing them with a rolling pin. They crumble easily.
  2. Combine the crumbs with sugar, then press into a pie pan and bake at 350 for 5 minutes. Allow to cool.
  3. Thoroughly mix the filling ingredients, pour into pie crust, and bake at 375 for 15 minutes. Cool completely before serving, topped with whipped cream.

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