Monday, October 18, 2010

Eric's Authentic MFing Keylime Pie

Baking a Keylime pie is probably the easiest thing in the world to make. My Moms and I made it all the time when i was a kid; when i got a little older I got to be totally in charge and it was one of my claims to fame. When I have kids i'll have to continue the legacy with them- except maybe a slight deviation with the recipe... You see my Mom and I after mixing the ingredients and constructing the pie- we stuck it straight into the freezer and served it an hour later. It didn't occur to either of us until many years later that we've been eating raw eggs this whole time and that we were supposed to cook it first!

Let me also add that I make my own pie crust and its transfat free ladies so you can still get fat but not die of a heart attack on my watch. So for a random change of pace here on my blog- here is a Keylime Pie recipe from a true Floridian:


  • 1 large pack of cheap Spanish cookies
  • 1 Stick of butter
  • 4 or 5 egg yolks, beaten
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup Nellie & Joes Key West key lime juice
  • 1 (9 inch) prepared makeshift transfat-free cookie crumb crust


Mix the cheap Spanish cookies and melted butter and press them into a pie plate. Bake in a preheated 350F oven for about 10 - 12 minutes until lightly browned. Place on a rack to cool. Treat all minor and major burns accordingly.

  1. Preheat oven to 350 degrees F (190 degrees C).
  2. Combine the egg yolks, sweetened condensed milk and key lime juice. Mix it pretty good but dont go crazy. Pour into makeshift transfat-free cookie crumb crust.
  3. Bake in preheated oven for 15 minutes. Allow to cool. Now throw it in the freezer and hold your horses for a hot minute until its good and cold- then eat it.
Serve with a dollop of whipped topping or garnish it with lime slices. Remember i ate this shit raw most of my life and it was the bomb before cooking fucked everything up- so don't overcook it or it will be all rubbery!!!

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