Key Lime Pie is Near Perfect Dessert

What was I thinking when I bought a two-pound bag of key limes? I mean, how many recipes are there for these tiny little green gems besides pie?

You’d be surprised. Key limes, which are much smaller than their larger cousins, the Persian limes, are popular in flavoring iced drinks, sorbets and as a garnish. Key limes are more acidic, very juicy and have a distinctive aroma, which brings out the flavor of fish and other dishes. I've squeezed key lime juice over baked salmon steaks, but that is for another recipe column.

However, since key lime pie is such a favorite, I’d like to share a quick and easy recipe (total prep/bake time is about 35 minutes). The hardest part about putting this together was squeezing the tiny limes, but it was worth it.

HERE’S WHAT YOU NEED

3 egg yolks, beaten

1 can (14 oz.) sweet condensed milk

½ cup key lime juice (about 8-10 limes, if available. If not, use store-bought juice)

1 prepared graham cracker crust

HOW TO PREPARE

Preheat oven to 375 degrees. Combine eggs, condensed milk and lime juice in a large bowl; mix for about 3 minutes until creamy. Pour into pie shell and bake for 15 minutes.

Let pie cool on a rack before serving. Top with a dollop of whipped cream or thin slice of lime.

NOTE: You can make your own graham cracker crust—crush 10-12 graham crackers in a medium bowl. Add ½ stick melted butter and 2 tbs. sugar (for a sweeter crust). Press mixture along the bottom of a 9x9 baking dish. Bake crust for 10 minutes. Then follow directions as above.