Posted by: njbrown | December 1, 2009

Ultimate Key lime pie

December 1, 2009

I think I have finally achieved what is for me the ultimate Key lime pie.  Using Nellie and Joe’s Famous Key West Lime Juice recipe from the bottle, the pie is tart but not too tart, and has a lovely balance of flavors.  I have added the grated zest of one Persian lime since that is what the Mar-a-lago recipe calls for.


One 9" graham cracker pie shell

One 14-oz. can sweetened condensed milk

3 egg yolks (whites not used)

1/2 cup Nellie and Joe’s Key West Lime Juice

Grated zest one Persian lime

Combine milk, egg yolks, grated zest and lime juice.  Blend until smooth.  Pour filling into pie shell and bake at 350 degrees for 15 minutes.  Allow to stand 10 minutes before refrigerating.  Just before serving, top with freshly whipped cream and garnish with lime slices.

Almost as good as being in Florida.




  1. Oh! Sounds really yummy! Would it be frowned upon if I purchased an already made pie shell?


    • Julia even used dehydrated mashed potatoes, so I think there is nothing wrong with a good-quality ready made shell.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: