Our amazing vacation to Isla Morada in the Florida Keys was only enhanced by the fact that I was responsible for cooking and cleaning up for only ONE night! (And I have to say, it was a little tempting to order out for pizza on our night!) However, I decided against it and tried to instead embrace the local ingredients and the fact that we had seafood markets and produce stands practically on top of each other for miles and miles. In the end, I decided on a simple dinner of fish tacos and black beans with none other than Key Lime Pie for dessert. With the help of Nellie and Joe's Famous Key Lime Juice and a blender, I whipped up two of these pies in about 10 minutes. Just a few hours later, we were all enjoying a tart and tangy slice. Gotta love Key Lime Pie! So easy and so good!
INGREDIENTS:9" graham cracker pie crust
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup key lime juice (different than regular Persian Limes)
DIRECTIONS:
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350ยบ for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.
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