Key lime pie is more than just a dessert; it’s a slice of family history, a reminder of lazy summer days spent on the porch. Though the pie hails from the sunshine-soaked shores of Florida, where the key lime finds its origins, it’s found a cherished place on the tables of the Midwest too. Its tangy-sweet flavor is a delightful surprise amidst farm-fresh feasts. This particular pie recipe has been handed down through the Mitchell family, each generation adding a touch of their own but keeping the essence the same. Making this pie invites you to not just taste something delicious, but to partake in a tradition that bridges landscapes and eras.
Pair this key lime pie with a cup of fresh mint iced tea or a dollop of homemade whipped cream for a perfect afternoon treat. It sits delightfully alongside a light summer lunch, perhaps a simple salad topped with grilled chicken or a platter of fresh fruit from the garden. Let its refreshing flavor cleanse your palate and bring a zesty finish to your meal.
Key Lime Pie
Servings: 8
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Ingredients
1 and 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
4 egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh key lime juice
1 tablespoon lime zest
Whipped cream for topping (optional)
Directions
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