Prep Time : 15 to 25 Min

Ready In : 4 Hrs 30 Min

Ingredients :

Graham Cracker Crust :

1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted

Filling :

2 egg yolks
1 tablespoon white sugar
1 (14 ounce) can sweetened condensed milk (I've always used Borden Brand Magnolia Condensed Milk)
1/2 cup key lime juice

Topping :

1 cup heavy whipping cream

Preparation :

Graham Cracker Crust :

1.) Mix graham cracker crumbs with sugar, once combined, add melted butter.

2.) When crust mixture is moist press into 9 inch pie plate and all the way to the top of the pie plate.

3.) Set aside until filling mixture is ready.

Filling :

1.) Separate the egg yolks from the egg whites into a small mixing bowl (only the egg yolks are used).

2.) Take a tablespoon of sugar and cover the egg yolk with the sugar, then mix with a fork.

3.) Put the sweetened condensed milk into a non-metal mixing bowl, and then slowly fold the egg yolk mixture into the sweetened condensed milk (be sure not to stir or mix and do not use any metal utensils from this point forward, I recommend a plastic or rubber spatula).

4.) After the egg yolk mixture is completely folded into the sweetened condensed milk, you're ready to slowly add the key lime juice by folding it into the sweetened condensed milk.

5.) Very important : Do not add all of the key lime juice at one time !!

6.) Start to very slowly add the key lime juice into the sweetened condensed milk by folding it into the mix very slowly working the mixing bowl by turning the bowl and working from the center of the mixing bowl to the outside of the bowl.

7.) Add a little bit at a time and do not add any more until each little bilt is completely folded into the sweetened condensed milk, you'll notice that the key lime juice starts to interact with the sweetened condensed milk and become thicker.

8.) Once all of the key lime juice is completely folded into the sweetened condensed milk and no liquid is apparent, the filling should be much thicker and ready to be poured into the graham cracker crust.

9.) Cover with plastic film and refridgerate for several hours or until the filling sets.

Topping :

1.) Just before serving, whip-up the heavy cream and add a dollop to the top of each slice when served, or cover the entire slice with whipped cream to sweeten the slice even more.

There you have it... Rich Davie's Authentic Key Lime Pie.   

If you're interested in making this recipe, you're gonna need real Key Lime juice... here's a link where you can order Key Lime Juice :

http://www.florida-juice.com/

Dangit Rich, now I'm drooling!

I grew up in the restaurant business... my family owned a restaurant in the Florida Keys.

I used to be the town's Key Lime Pie maker, and I sold my pies to the local restaurants.

When I was 17, I was the head cook at the Holiday Inn in Marathon, Florida... before that I was a seafood cook at my parent's restaurant for several years while going to High School.