It was a dark and humid night. The current was out so I had absolutely nothing else to do but sit and sweat and dream about all the things I could be doing if I could just turn the fan on. Then it came to me, I could make a key lime pie!…if only the current would come back on. Because limes are so abundant, they are selling them at my local wholesale right now, as well as all the other ingredients needed to make this simple key lime pie. Serves 1 or more (depending on how much self control you have).
FOR THE CRUST:
1-1/2 cup Coconut Biscuit Crumbs*
2 Tablespoons Sugar
5 Tablespoons Butter, melted
FOR THE FILLING:
1 can (14 Oz) Sweetened Condensed Milk
4 whole Large Egg Yolks, At Room Temperature
1/2 cups Fresh Key Lime Juice
*Note on the ingredients: Most key lime pies call for graham cracker crumbs but I substituted Shirley Coconut Biscuits. You will need two of the 3.7oz packs ground in a food processor/blender or smashed finely by putting the biscuits in a bag and smashing with with something heavy.
Heat oven to 350 degrees.
Mix together biscuit crumbs, sugar, and butter with a fork in a medium sized bowl. Press mixture evenly into a 9-inch pie pan (not deep dish). Make sure the mixture covers the bottom and sides of the pan.
Bake on a rack in the middle of the oven for 8-10 minutes (mine took 8 minutes). Remove to a wire rack and cool. If you are impatient like me, you can put it in the fridge.
Mix together sweetened condensed milk and egg yolks until combined. Add in lime juice and mix again until thoroughly combined. Pour filling mixture into cooled crust. Bake on a rack in the middle of the oven for 15 minutes. Cool pie on a wire rack and then chill for at least 6-8 hours or overnight.