My sweet friend from work picked a ton of Mexican Key Limes and brought them to me one morning. It was such a nice surprise and let me tell you how amazing my house smelled when I brought them home!!! MMMM… I love decorating with food, fruit, and natural elements in my home so I placed them in a large vase for a while.
One of my best go-to recipe books is Paula Deen’s. Pretty much a southern cookbook bible 🙂 I had never made her Bubba’s Key Lime Pie, but decided to give it a go. Cameron told me it was better than Village Inn pie, which in his book, is a VERY big deal. I laughed but in all honestly, this pie was really easy to make and delicious.
*Remember that you need to let it set overnight though and you are good to go!
Paula Deen’s – Bubba’s Key Lime Pie
Ingredients
Graham Cracker Crust
- 5 tbsp Butter Melted
- 1.5 cups Graham Cracker Crumbs I quickly throw mine in a food processor but you can easily grind them as well
- 1/2 cup Sliced Almonds
Pie Filling
- 2 Egg Yolks
- 2 tsp Grated Lime Zest
- 1/2 cup Key Lime Juice
- 14 oz Sweetened Condensed Milk
Whipped Cream
- 1 cup Heavy Cream
- 1/4 cup Sugar
Instructions
Graham Cracker Crust
- Combine ingredients and press down firmly into a 9-inch pie dish. Bake for 8-10 minutes at 350 degrees.
Pie Filling
- In a medium bowl bowl 2 egg yolks.
- Add condensed milk, key lime juice and zest. Blend together.
- Pour filling into crust and bake for 15 minutes at 350 degrees.
- Refrigerate pie overnight before serving to set.
Whipped Cream
- Slowly add sugar to heavy cream while beating taking speed up as the mixture thickens.
- Pipe out whipped cream onto pie, slice and serve!