Key Lime Pie

Summer is winding down. The days aren't quite so hot and there's a cool breeze playing with my long white drapes. The sycamores are dropping crunchy brown leaves, littering my lawn with their offerings. It's the last week of August and moms are frantically trying to prepare for those first days of school. And I even made an apple crumble the other day. 

But September isn't quite here yet, and as a last hurrah to summer, I made a key lime pie for a friend. This recipe is so easy, especially if you get a pre-made crust and refrain from squeezing your own limes. It's one of those recipes that you can whip out quickly if you know someone's coming for dinner in an hour. By the time you're ready for dessert it should be cool enough to serve.

The tartness of the custard and the sweetness of the whipped cream complement each other perfectly. It's creamy texture and bright taste are perfectly refreshing on a hot summer day. 

Key Lime Pie

Makes one 9-inch pie

3 egg yolks

1  14 oz. can sweetened, condensed milk

1/2 cup key lime juice (squeeze your own, or buy a jug of lime juice)

1  9-inch graham cracker crust

Separate the whites from the yolks and place the yolks in a medium sized bowl.

(You won't need the whites for this recipe)

Add the sweetened condensed milk and the lime juice. 

Whisk together.

Spread filling in a 9-inch graham cracker pie crust (yes, I buy premade!) 

and bake for 15 minutes at 350 degrees. 

Let pie cool on the counter to room temperature and then refrigerate until fully chilled.

Top with (ahem, real) whipped cream.

Keep refrigerated until ready to serve.