Miss Shelley’s Famous Key Lime Pie


Miss Shelley’s Famous Key Lime Pie

Hans and I have been traveling quite a bit lately, and that includes lots of time sitting next to each other in the car. On one of these trips, we were sparring as we sometimes do, and he said something about me being a little… salty. I said, “I’m as sweet as pie.” And he said, “Maybe a Key Lime Pie.” (Which, he had to admit, is delicious even if a little tart.)
So, yes, I’ll admit that if I was a pie, I’d be more tart than sweet. And that makes me want to come up with an opinion poll—although I won’t, because that involves technology. But I do think it might be a fun question to ask yourself: What kind of pie are you?


  • 2 eggs
  • 1 egg yolk
  • 1 can 14-oz. sweetened condensed milk
  • ½ cup fresh lime juice
  • 2 tbsp water
  • 1 tsp grated lime peel
  • 1 graham cracker crust
  • Cool Whip and lime slices for garnish (optional)


  • Heat oven to 350°F.
  • Beat eggs with a whisk until combined.
  • Add milk to the eggs slowly, whisking to combine as you go. Add lime juice, water, and lime peel. Whisk until well blended.
  • Pour into pie crust that has been placed on a baking sheet so the pie doesn’t spill into the oven.
  • Bake for 20 minutes or until almost set in the middle (it’s perfect when the pie wiggles just a bit in the middle when you shake it—if you leave it in too long, it’ll crack).
  • Cool on a wire rack for one hour and refrigerate for four hours.

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