Last week HEB had a pretty good deal on key limes. I really like key lime pie, so this sounded like a great chance to try making some.
The first step was to get busy squeezing limes.
Once I started squeezing limes, I realized just how little juice each of these tiny limes has in it. The recipe called for 1/2 cup of lime juice, which took nearly 2 lbs of limes to make.
Adding sweetened condensed milk and egg yolks to the lime juice produced the filling for the pie. For this pie we left it its natural color, instead of dyeing it green.
After baking the pie, I added some whipped cream, and it was ready to eat.
This pie lasted almost 2 days before we finished eating it all.