Key Lime Pie

The very first time that I ever had key lime pie was at my then best friend Bridget's house. Her mom pulled out these funny little limes and told use to start squeezing them into a bowl topped with a strainer. It was odd, because her mom was a teacher, and not really prone to cooking - typically her desserts were purchased and consisted of some form of Cool Whip, so the lime squeezing was a bit out of character.

However, she told us that the only key lime pie worth having was with a Nilla wafer crust (i like it just fine with graham crackers too) and REAL key lime juice (which, though I'd love to squeeze my own limes - some times you just have to buy bottled juice).

Anyway, fast forward several (ok, ok many) years, and in my own kitchen, the sweet-tart smell of baking key lime pie reminds me of Grade 6 (both the good and the bad... I wonder what ever happened to Kenny? why did I want to shave my legs so desperately? ooo that George Michael and his naughty song!) and how delicious little limes can be.

Key Lime Pie
First off, it is best to prepare your pie crust - whether using crushed graham crackers or nilla wafers, mix 3 cups of crushed cookies with 1/2 cup melted butter, and press into a pie pan. Or, you can use one of those pre-made crusts - at your own risk (it is your funeral if you don't at least buy the Keebler one). Then go ahead and preheat the oven to 350F.

6 egg yolks (save the whites for making the meringue)
2 cans (14 oz) sweetened condensed milk
1-2 (use up to 2) cups key lime juice (you can use less if it is fresh, more if it is not)

Blend the ingredients until smooth, pour into pie shell and bake at 350F for 15-20 minutes. Allow to stand 15 minutes before going into the fridge.

I think it should be topped with a nice meringue, but you could always use whipped cream (or even that other stuff) as well. Mmmmm. Thanks Bridget! I hope that things are well with you! (And that you no longer have that perm)