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Florida Key Lime Pie

Nancy Shepherd

Ingredients

Crust

  • Keebler regular size graham cracker crust

  • 2 egg whites

Pie Filling

  • 1 can Eagle brand sweetened condensed milk (regular)

  • 2 egg yolks

  • 1/2 cup Nelly and Joe's Key West lime juice

  • 1 teaspoon grated lime or lemon rind

Topping

  • Smallest size container of heavy, whipping cream, any brand

  • 1/3 cup powdered sugar, sifted

  • 1 teaspoon vanilla extract

Instructions

Crust:

  1. Preheat oven to 350°

  2. Separate eggs. Mix egg whites with a fork. 

  3. Using a small brush, brush on the pie shell. You will most likely not use the whole two egg whites. 

  4. Bake at 350° for 5 minutes. Take out and let cool.

Pie Filling

  1. Stir egg yolks together.

  2. Mix milk, egg yolks, juice and rind together. Pour in to pie shell and bake 7 minutes at 350°.

  3. Take out of oven and let cool thoroughly.

  4. Top with whipped cream to serve.

Topping

  1. Whip heavy cream with 1 teaspoon vanilla in about 1/3 cup of sifted powdered sugar. 

  2. Whip till a little stiff, not too long or it may turn into butter. 

  3. Do it enough that it is not soupy. 

  4. Cover filling completely.

Notes:

Please refrigerate!! We have refrigeration for MDD as well.

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