You Will Blow Away Everyone Who Tastes This!

I love finding new recipes from Trish! Not only can she cook, but she has a great sense of humor about life and cooking. Take this Key Lime pie recipe. As Trish says, “I didn’t use key limes for this pie. I meant to use key limes but after three stores I gave up.” I can certainly empathize with her dilemma, as I have never been able to find them, either.

I’m beginning to think Key Limes are just a myth that the residents of Key West have used to bolster tourism and that wily grocers have used to sell teeny, tiny limes that nobody would buy, if they didn’t think there was some mysterious cachet to them! But here’s the scoop – you don’t have to use Key Limes to make the best Key Lime Pie!

Well! That certainly takes away a lot of guilt and makes this “key lime” pie ridiculously easy, now doesn’t it? Now that we’ve got the lime part figured out, let’s take a look at the crust. Yes, you could go to the store and buy a graham cracker crust all nice and ready-made. But why? This is the easiest crust in the history of pie. So just make one, already. It might take you a whole 5 minutes!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Have you ever tried to juice a lime? They are notoriously reluctant to give up their juice! This will help. First, heat them in your microwave for about 10 seconds. Now, roll them on your countertop, under your hand with a pretty strong, even pressure. Roll over the whole lime, from end-to-end and side-to-side. What you are doing is breaking down the fibers that retain the juices. Now cut them across the middle, put one half in your favorite citrus juicer and squeeze the daylights out it! You will get much more juice from each one and won’t have to use so many.

Recipe and image courtesy of Trish at Mom on Timeout