I didn't usually eat dessert, but the ONE dessert I had to have no matter how full I was when I was in Florida on business trips years ago was the key lime pie. The pie was sweet, tangy, and seemed so difficult to make. Then I moved to Florida after retirement, and decided to learn how to make the pie and I did it. Read on to find out how I found the Grandma's Key Lime Pie recipe.
I was in Key West one day and walked into a store to browse the merchandise in the store. There were cakes, cookies, salt water taffy, key lime juice concentrate, and key lime pies, etc.
While browsing, a lady walked by and saw me holding a bottle of key lime juice concentrate, she said the recipe on the label was her grandma's recipe. A few minutes later, a gentleman walked by and told me to make sure to use the good brand of the sweetened condensed milk printed on the label. I bought a piece of key lime pie and ate there while taking a rest from walking. While eating the pie, I learned that the store name was Key Lime Pie Bakery!
The pie was delicious and I brought four bottles of the juice concentrate home. I used up those four bottles quickly and ordered a half dozen soon after! Well, I finally found the most delicious grandma's key lime pie recipe and tweaked it a bit by adding 100% pure lime essential oil for more elevated taste.
Ingredients
Including ready-made graham cracker pie crust, this key lime pie uses only five ingredients, pictured below. It's very easy to make even if you have never baked before.
- egg yolks
- Borden Eagle Brand sweetened condensed milk
- Key West key lime juice concentrate from Key Lime Pie Bakery
- doTerra lime essential oil
- graham cracker pie crust
- whipped topping or whipped cream, optional
See recipe card for quantities.
Health Benefits
- Egg Yolk: In traditional Chinese medicine (TCM), egg yolks are neutral, sweet and used as a blood tonic. They affects the heart and kidneys and are good for insomnia, muscular twitching, vomiting of blood, hiccuping, diarrhea, burns, hepatitis, malnutrition in children and eczema.
- Lime: In traditional Chinese medicine (TCM), lime is good for chest pain and congestion, edema, constipation, gastroptosis, falling of the uterus and falling of the anus.
- Lime Essential Oil: The oil is cold-pressed from the peels of fresh limes. It is 100% pure and has no additives. Lime Essential Oil is refreshing and energizing in both aroma and taste. Limes are frequently used in entrées and beverages for their fresh citrus flavor.
Instructions
Preheat oven to 350℉ and set an oven rack in the middle position.
Blend sweetened condensed milk and egg yolks at low speed.
Add key lime juice concentrate and lime essential oil.
Mix until well blended. Pour the mixture into the graham cracker crust.
Put the pie curst on a baking pan for easy moving in and out of the oven.
Bake for 20 minutes, or until the filling has just set. It should wobble a bit.
Cool on a wire rack to room temperature, and then put it in the refrigerator to chill thoroughly, about 3 hours. This will help the filling set properly and make it easier to slice and serve.
Top with whipped topping. Garnish as desired and serve.
Variations
Use homemade pie crust if you prefer the homemade crust.
Equipment
In this recipe, I used a classic utility whisk for mixing and blending, but you could use an electric mixer.
This KitchenAid 5 Ultra Power Speed Hand Mixer does a fantastic job mixing the ingredients.
Storage
Store this grandma's key lime pie in the refrigerator for up to 3 days.
Top Tip
This recipe is good without doTerra lime essential oil, but the essential oil elevates the pie with extra aroma and taste. I strongly recommend using it. You could purchase the 100% pure essential oil here.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Grandma's Key Lime Pie:
Grandma's Key Lime Pie
Ingredients
- 1 14-oz can sweetened condensed milk Borden Eagle brand
- 4 egg yolks
- 3-4 oz key lime juice concentrate Key Lime Pie Bakery
- 3 drops lime essential oil doTerra brand
- 1 9" graham cracker pie crust Keebler Ready Crust
- whipped topping or whipped cream
Instructions
- Preheat oven to 350℉ and set an oven rack in the middle position.
- Mix sweetened condensed milk and egg yolks at low speed. Slowly add juice and essential oil, mixing until well blended.
- Pour the mixture into the graham cracker crust. Use toothpick to break the bubbles if any.
- Bake for 20 minutes, or until the filling has just set. It should wobble a bit.
- Cool on a wire rack to room temperature, and then put it in the refrigerator to chill thoroughly, about 3 hours. This will help the filling set properly and make it easier to slice and serve.
- Top with whipped topping. Garnish as desired and serve.
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