Enjoying the last harvests of summer on Oahu before the cool air takes over and what a better way than with a meal on the deck ending in exploding tastes of local limes in this overwhelming key lime recipe! I scored this recipe from a friend in North Carolina years ago and have tweaked it to perfection. But seriously, the limes make all the difference and I got lucky with a local harvest in my neighborhood this year! Make sure when your shopping for yours they're squeezable to the touch and have a strong aroma through the skin then voila, you can't go wrong!
Preheat your oven to 325 degrees
Whisk together until blended;
One 15 oz can of organic sweetened condensed milk
4 large egg yolks
1/2 cup strained fresh squeezed lime juice (3-4 limes)
3-4 tsp freshly grated lime zest
Pour filling into graham cracker pie crust
Bake until the center is set but still quivery (15-17 minutes)
Let cool completely on a rack than refrigerate over night before serving
I like to top this of with a dab of homemade whip crème to give the electric lime taste a bit of yin to it's yang= perfecto!
1 8 oz container of organic heavy whipping crème
4-8 tablespoons of cane sugar (sweeten to your liking)
1 tsp almond extract* optional but awesome!
blend on high until it thickens
chill for an hour before serving