Amazingly simple with the perfect balance of sweet and tart. We’ve got a winner among lime pies right here, trust!
- 2 (14-ounce) cans condensed milk
- 1 cup key lime or regular lime juice (27 key limes – by one bag and grab 2 or 3 regular limes to carry you over if needed)
- 2 whole eggs
- zest of 3 persian limes or 6-8 key limes (be sure to zest BEFORE juicing)
- 12 Keebler prepared graham cracker pie crust tart shells
- 1 cup Heavy cream
- 2 tbsp sugar
- 2 tea vanilla extract
*Re Substitutions: Do NOT use store bought key lime juice, it won’t do. However, the common green limes (persian) will serve as good proxies if needed in this case.
Heat the oven to 325 degrees F.
In a bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended. Place your prepared pie shells on a cookie sheet with sides (or risk dropping half of them like I did). Spoon filling evenly into them.
Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, make your whipped topping by combining cream, sugar and vanilla in a mixing bowl and whisk until soft peaks form. Place dollops of cream in the center of each or pipe it onto the pies. Garnish with lime zest (or the zest of a few lemons for contrast like I did) and serve chilled.