Most people know this as a key lime pie that is made with small key limes. Instead of using key limes, I use larger limes. Using larger limes saves time in squeezing the juice of the limes. When purchasing limes, try to find ones that have a thin peel, they generally will yield more juice. Also roll the limes with the palm of you hand to release more juice before cutting in half and squeezing the lime juice. Purchase extra limes just in case some of them don’t yield the amount of juice needed for the pie. If using key limes or regular limes for the pie neither will have a green color unless green food coloring is added. The one displayed has food coloring. I normally do not add the green coloring and everyone questions me if it really is a lime pie. After one bite, they truly eat their words and the pie!
1 1/2 cups of graham cracker crumbs
1/4 cup of butter melted
3/4 cups of fresh squeezed lime juice, remove any seeds from juice (about 6 large very juicy limes)
1 – 14 oz. can of sweetened condensed milk
3 large eggs
Green food coloring (optional)
1 cup of heavy whipping cream
1/4 cup of granulated sugar
1 teaspoon of vanilla extract
2 – 3 thinly sliced limes for garnish (optional)
Make crust by mixing both ingredients and mold into a 9 inch pie pan and set aside. In a medium bowl whisk lime juice, sweetened condensed milk, eggs and green food coloring if using until completely combined. Pour into the pie crust and bake in a preheated oven at 325 degrees for about 25 minutes. Let cool at room temperature for about 1 hour and chill in fridge for about 2 hours.
Whip cream in a medium, bowl with mixer on high speed until stiff peaks form. Add sugar and vanilla and mix for a minute longer. Do not over mix. Garnish with whipped cream and a little zest of a lime.