Wednesday, April 26, 2017

David's Key Lime Pie with a Chocolate Crust

One of the best things about spending time in Southwest Florida is key lime pie. During my time there this winter, it was definitely my dessert of choice and I sampled lots of different varieties. Some were like cheese cake, others were frozen, and one was even blended with mango. However, this version won out because of the sheer boldness of pairing something tangy with an Oreo cookie crust. I got this recipe from Roy's childhood Sunday school/high school pal, Judy. She is a petite ball of energy with a huge heart. Her husband David developed this amazing dessert by using key limes right from a tree in their yard. Besides being a whole lot smaller and and a little bit harder to juice than regular limes, key limes seem to be tarter as well. I bet regular lime juice could be substituted, but the result might be less tangy. What ever juice is used, the first bite of the resulting pie will conjure up images of palm trees, sandy beaches, and endless summer! Enjoy! 


3 egg yolks
1 egg
1 (14 oz.) can sweetened condensed milk
Juice from about 18 key limes (1/2 cup), or Nellies brand key lime juice
Oreo cookie pie shell
Whipped cream or Cool Whip
Extra lime slices for garnish


Using electric mixture, combine all ingredients together for 3 to 4 minutes. 

Pour into Oreo cookie pie shell, Bake at 325 degrees for 25 minutes.

Let cool, then place in refrigerator to chill. Garnish with lime slices. Serve with whipped cream.

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