For over a decade I've loved the ease of making key lime pies with Mrs. Biddle's key lime juice using the recipe on the bottle:
- 9" graham cracker pie crust
- 1 14 oz can sweetened condensed milk
- 4 egg yolks
- 3 or 4 oz key lime juice (more is better if you like it tart like I do)
Preheat oven to 350°. Place condensed milk in mixer bowl and mix in egg yolks. Then slowly add the key lime juice and mix well at low speed (actually, if you want to cheat you can just dump everything in the bowl and mix it up - it works). Put mixture into pie crust and bake for 20 minutes. Cool in refrigerator for a few hours to thicken. Serve plain (my fav) or with meringue or whipped cream. Mmmm...
It's just that easy!
Anyway, Erin made one recently for her school's Thanksgiving lunch (and no students tried it, only her teachers - kids now days!) That got me to thinking about the basic pie recipe and tonight I tried the same recipe except substituting fresh-squeezed lemon juice instead of key lime juice. It was good, if a bit less tart (even with 4 ounces of juice), so next time I'll probably put in some grated lemon peel as well. But even so, it was tasty. Try it!