Source: Nellie & Joe’s Key Lime Juice bottle
Ingredients
- 9″ graham cracker pie shell
- 14 ounce can sweetened condensed milk
- 3 egg yolks
- ½ cup lime juice
- Whipped Cream
- Strawberries
Instructions
Preheat the oven to 350. Mix together milk, egg yolks and lime juice until smooth. Pour filling into pie crust, then bake for 15 minutes. Remove from oven and let stand for 10 minutes before putting it in the refrigerator to chill completely.
Serve with a dollop of whipped cream and some sliced strawberries.
Rachel’s Comments
I used to live around the corner from an amazing steak restaurant called Ray’s the Steaks in Arlington, VA, which was Joe’s and my Friday night date spot for several years (and Sunday night spot, and Wednesday night spot, and whatever other night we were in the mood for it). After eating a tremendous, and surprisingly affordable, amount of spiced cashews, rosemary bread, steak, creamed spinach, and garlic mashed potatoes, we would attempt to also make room for dessert, specifically the key lime pie.
Cool and tangy, it’s the perfect post-steak reward. And guess what? It literally could not be easier to make. Save the effort of finding, buying, and juicing fresh key limes and just buy a bottle of Nellie & Joe’s Key Lime Juice, which will last you through at least 4 pies. The recipe on the bottle also gives you the perfect KLP filling, although for the true Ray’s experience you’ll need to put in some extra effort and make a graham cracker crust from scratch.
Cooking with the Claremons 
Leave a comment