My Key Lime Pie Recipe

After a few decades bringing food to potlucks, you develop your own go-tos to make. In the Summertime, my must bring is Key Lime pie. The recipe is ridiculously simple and the graham cracker pie crust tins make great carrying containers.

My key lime pie on

Key Lime Pie

One premade graham cracker pie crust

4 egg yolks and one egg white

14 ounce can of sweetened condensed milk

¬ĺ cup lime juice

Tub of Cool Whip topping

Kiwi fruit peeled and sliced

My key lime pie on

The premade crust asks to be painted with egg whites

and precooked for 5 minutes at 375 degrees F.

Mix egg yolks, sweetened condensed milk, and lime juice

together and pour into crusts.

Cook for 15 minutes at 350 degrees F.

Chill in the refrigerator to set and then spread with whip cream

and decorate with slices of kiwis.

My key lime pie on

The pie crusts come with plastic covers over them. I just invert the cover and recrimp the edges and off I go.

My salad go-to for potlucks is German Potato salad.

What do you bring for a Summer potluck?My key lime pie on

And If you enjoyed what you read, subscribe, via the subscription box in the sidebar, to my thrice weekly posts via your emailbox. And visit me on Instagram to see my daily pictures, friend me or like my page on Facebook. Or come find me on Twitter or Pinterest too. I am always practicing Intentional Intouchness so chat at me please. I live for conversations.

And, as always, Thanks to you for your visit.


2 Responses to “My Key Lime Pie Recipe”

  1. Diana Limberis says:

    Deviled eggs! As an appetizer, they’re the best.

    • Shalagh says:

      Oh Absolutely! Labor of love, that one, considering how fast they disappear compared to how long they take to make. When I showed up at the potluck yesterday, 2 dozen deviled eggs were missing. Devoured!

Leave a Reply

Your email address will not be published.

%d bloggers like this: