REAL Key Lime Pie!


Have you ever juiced 28 limes?It’s really quite the workout. Then again, that’s coming from someone who has never juice anything. Here are a few things that will happen when you juice 28 limes.You will squirt yourself many, many times with lime juice. Quite refreshingAs a result of being squirted multiple times, you will be smothered in the lovely scent of lime.You will get lots of lime juice on your hands, making them all of a sudden sting…even when you didn’t think you had any cuts or anything. Mysterious.You will get very, very sore hands.Finally, you’ll get key lime pie!!! :)

Real Key Lime Pie

(adapted from Emeril Lagasse)

1 1/2 c. graham cracker crumbs

1/2 c. granulated sugar

4 T. (1/2 stick) butter, melted

2 (14 oz.) cans condensed milk

1 c. key lime or regular juice (it took me a LONG time to juice the key limes, if you don’t care too much how authentic it is, then just use the juice you can buy!)

2 eggs

whipped topping, optional

  1. Preheat the oven to 375 degrees F.
  2. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
  3. Lower the oven temperature to 325 degrees F.
  4. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
  5. Once chilled, you may serve as is or place whipped topping on top.

Random Fact of the Day: Japanese and Chinese people die on the fourth of the month more often than any other dates. The reason may be that they are “scared to death” by the number four. The words four and death sound alike in both Chinese and Japanese.

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