- For the filling: mix yolks, milk, juice and zest.
- For the crust: Mix crackers, sugar and butter. Form the crust in a 12" pie pan. bake 8 minutes at 375. Remove and let cool.
- Pour in the filling and bake another 8 minutes at 375 degrees. Remove and let cool. Once cool, place in the freezer until ready to use.
- Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.
(**When I made this I used a store bought crust, and now that I'm reading over the recipe I think the crust I used was 9 inches and the pie was TOTALLY full....that would be my only complaint. I'm guessing if you followed the directions exactly and made the crust it would be perfect.)
When I was trying to find where I got this recipe (I found it somewhere online) I also found this recipe - from Joe's Stone Crab. It looked pretty similar and tasty too. I'll have to give it a try next time
And lastly - I am also going to try this recipe soon. It was on Good Things Utah and looked SO good! Thinking I might make it for my birthday in a couple weeks (because let's face it - who actually thinks Cory is going to make me a cake....?)
3 comments:
IT looks yummy. I will have to make it, the kids LOVE the key lime pie from Cafe Rio. Yummy!!!
I'll have to try that when Julia is home next month. She LOVES Key Lime Pie. Looks yummy.
Mom
Mama made this and invited us over for some today. It was really yummy!
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