Pumpkin Pie versus Key Lime Pie

Tomorrow, we’ll be stuffing the turkey and ourselves with all things Autumn. Until then, since we had a large bag of lime to use, we thought of one of our family’s favorites : Key Lime Pie.

One, two, three: done!! This is such an easy and satisfyingly tart little dessert before the extra sweet pecan and pumpkin pies.


4 large egg yolks mixed with one can sweetened condensed milk (14 oz) and 6 TBsp fresh key lime juice

9 Graham crackers, crumbled and mixed with 5Tbsp melted butter and 2 TBsp sugar, spread into a 9-inch pie dish, bake at 350 for 10 mn. Let cool a bit, pour yolk mixture in, bake for another 15 mn.

Cover and refrigerate for 8 hours. Don’t forget the whipped cream when you serve!!


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