Monday, April 18, 2011

Key Lime Pie

Our favorite place to get some of our produce is this grocery store a few miles from our place. We get valencia oranges 9 pounds for $0.99, yellow onions 6 pounds for $0.99, and green peppers 3 for $1. We recently discovered that their key limes were on sale I think for 5 pounds for $0.99. Michael and I couldn't resist and bought a bagful! 

We originally bought them to juice but decided on making baked goods instead! I made a key lime pie using this recipe. I changed it so that I used 1/2 c. key lime juice, 3/4 c. sugar, and almond milk instead of soy. I used this recipe for the crust and used Earth Balance and maple syrup for the sweetener.

I cooked the pie crust on 350 degrees for about 8 minutes or so. Make sure to let it cool before you put your pie filling into it!

Overall I would say this pie was a success! I took a gamble and used a recipe I hadn't used or seen before. The crust, while crumbly, was probably the best tasting crust I've ever had. It didn't hold together too well when you took it out of the pie pan (hence no pictures) but that didn't matter. As for the filling, it was a bit different than what I am used to. I normally make key lime pies having a texture of a "cheese"cake. This was more of a jello texture which I actually kind of enjoyed!! The taste was perfect -- the tartness of the key limes played a major role in the flavor while the sugar added a perfect amount of sweetness. The only thing I would change about this is that I would double it. It didn't quite fill my pie pan all the way to the top.

Next up: Key Lime Sugar Cookies. YES!


  1. Where are the ingredients listed?

  2. The links are under the picture of the limes -- where I mention where I got the recipes from. Here they are again...