Baking is *one* of my joys, and I love to eat sweets, so today I shared a Facebook Live of one of my favorite things: baking a Key Lime Pie for Thanksgiving and Christmas!
I have been making this recipe for about 14 years now, and it never fails – I truly enjoy making it! I try to keep the main ingredients on-hand throughout the year so that I can make it on a whim. The ingredients are versatile and can also be used in many other recipes. This recipe is both fun and easy to make, and the ingredients are very cost-savvy! So, without further adieu, here is the live recipe. I pray that this Facebook Live will bring some joy to your timeline and brighten your holiday season!
3 Large Eggs
14 oz Can Sweetened Condensed Milk
1/2 Cup Juice from Limes/Key Limes
Using a fruit squeezer, freshly squeeze a half cup of lime juice. I love antiques and always use my vintage fruit squeezer for this recipe. Mine takes a little elbow grease, but I asked for my husband’s help for a little extra squeezin’!
In a large bowl, whip eggs together.
Add in the sweetend condensed milk, then add in the lime juice and mix well. Depending on how sweet or tart you’d like your pie to be, you can increase or decrease the amount of lime juice (increase for more tart, decrease for sweeter). For my recipe, I’ve used Key Limes, which have a brighter and heightened citric awareness. I have also used regular limes, which are larger, a tad sweeter, and have a more medium citric appeal.
Pour the mixture into your pie crust, and bake at 325 degrees for 20 minutes.
After pulling out of the oven, let set on kitchen counter for 30+ minutes. Then, place pie in regrigerator to chill. You can also place it in the freezer for a few moments, then move it to the refrigerator to obtain a cold pie. Decorate with whipped cream topping and/or lime wedges. Then, serve when ready!
Happy Thanksgiving and Merry Christmas to you and your families! I pray that this favorite holiday treat of mine brings you joy in this season and beyond!
P.S., Kaye Howard