Key lime pie is one of the most popular desserts, and is also one of the easiest to make. For individual portions at a party or barbecue, try tarts or tartlets (mini tarts) instead of a more cumbersome-to-serve pie. While using fresh key limes is ideal (their season is June through August), you can use Nellie and Joe’s Key West Lime Juice—available in most supermarkets and specialty stores. Mix 1/2 cup juice with 3 egg yolks and a can of sweetened condensed milk and bake in a 9″ graham cracker crust for 15 minutes at 350°F (12 minutes for tarts). If you don’t want any crust, bake the filling in custard dishes. Let stand 10 minutes, then refrigerate. Serve with whipped cream. The custard will be yellowish, looking more like lemon pie (green “Key lime pie” is artificially colored and flavored). Key lime pie was first made in Key West, Florida before there were cattle on the island. Most of the available milk was canned, hence the canned milk recipe. The Key lime is also called the Mexican lime; our common everyday green lime is the Persian lime.
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