I often have very vivid memories of food related events from my childhood. A bag of limes can trigger a memory deeply ingrained in my brain! The bag of limes from Costco triggered one such memory of going to someone’s house and seeing a Key Lime Pie and being told by my parents that I was not allowed to eat it. To this day, I am not sure why. I suspect, knowing my parents, that it was because it was likely made with uncooked eggs. I have never made a Key Lime Pie before. I have made cupcakes which are on my blog: /myegglessworld.wordpress.com/2013/07/21/key-lime-pie-cupcakes. So this is my first attempt at a Key Lime pie. I tried to keep the sweetened condensed milk to a minimum and used Greek yogurt to help thicken it. Of course, this is an eggless version even young children can eat.
Key Lime Pie
1 prepared and pre-baked 9 inch graham cracker crust
- Juice of 8 limes and 1 tbsp lime zest
- One 300 ml can sweetened condensed milk
- 1 cup plain unsweetened Greek yogurt
- 1/2 cup whipping cream (35 percent)
- 1 tbsp cornstarch mixed with 2 tbsp icing sugar (to prevent lumps)
Mix well with a whisk or a beater
Pour into prepared shell. Bake 350 degrees F for approx 10 mins.
Cool and then refrigerate for several hours. Serve with whipped cream. Yum!