I have been craving a key lime pie for some reason, maybe because it is so hot and key lime pies are always chilled and refreshing. Well this weekend I decided I was going to make one. The timing couldn’t have been better. We got together with our wonderful neighbors for what started as Margarita Monday and evolved to Mexican Monday with a full taco/faijta bar. Well what better dessert then a nice cool refreshing pie!
Now you may have noticed that the title of today’s post is “citrus pie” not key lime. Well the reason is I had limes (though not key limes), lemons and grapefruit so I decided to add a little of each for a nice all over citrus flavor. All are tart and sweet so I thought the combination would work great. And I was right! You could switch up the amounts of each fruit but I liked the more lime flavor, you just need to have about a 1/2 cup of total juice. So if you like lemon add more lemon.
For the crust:
2 cups Graham cracker crumbs
1/2 cup melted butter
For the filling:
Juice of 2 limes (about 1/4 cup)
Juice of half lemon
Juice of 1/4 grapefruit
(there should be a total of about 1/2 cup of juices combined)
About 2 tablespoons lime and lemon zest
1 – 14 oz can sweetened condensed milk
3 egg yokes
Candied lemon for garnish
Mix together the graham cracker and melted butter and press into a 9″ pie dish. Bake at 350 degrees for about 8 minutes. Let cool.
Beat egg yokes. Add the milk and citrus juice and zest blend until smooth. Pour into cooled pie crust and refrigerate until set, about 4 hours.
Candied lemon: add 1 cup water and 1 cup sugar into a small sauce pan. Add sliced lemon. Let simmer for about 4-5 hours.