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Key Lime Pie

Key Lime pie slice with lime wedge on topMy 50+-Year-Old Key Lime Pie Recipe (borrowed from my mom’s memory) is both tart and rich.

Recipe courtesy of RFT Contributor Yvette Cardozo and her mom (thanks mom)

  • 4 slightly beaten egg yolks
  • 1/2 C Key lime juice
  • 1 14 oz can sweetened condensed milk
  • 1 1/2 tsp cornstarch
  • 1 nine inch graham cracker crust

Though it’s best to use fresh Key limes, they are hard to get. A good alternative is Nellie & Joe’s Key Lime juice sold in most grocery stores.

The cornstarch may or may not be authentic, but it helps the pie set.

Mix juice and cornstarch. Combine egg yolks and milk and SLOWLY add lime juice/starch mix.

Bake 10 minutes at 350 degrees to set the pie contents. Let cool and refrigerate.

Top with fresh whipped cream (though that is not authentic, according to my mom). Beware, this is tart and RICH.

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Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.

2 thoughts on “Key Lime Pie

  1. Rita Tomayko

    FINALLY!!! A real authentic key lime pie, not those jello- instant cheesecake things passed off in all parts south! Thank you!

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