Key Lime Pie Concoction

Don’t have time to make a Key lime pie? Here is a simple recipe to enjoy it that’s especially good on a hot day.

Note: Use Key limes, not Persian limes. Key limes are not as acidic and are more aromatic. The 4 tablespoons (2 ounces) of fresh squeezed Key lime juice will require about 10 Key limes, which is about half of a 2 pound bag (recipe requires about $3 worth). A good substitute for fresh squeezed when making a Key lime pie is Nellie and Joe’s Key West Key Lime Juice in a 9 ounce bottle, which sells for about a dollar an ounce (recipe requires about $2 worth). However, the recipe also calls for 2 Key lime wheels (make them first thing) for garnish and although garnish is optional, why not make it special? So you may as well use fresh squeezed. Get a hand operated lemon or lime juicer, cut each lime in half, place a half in the juicer upside down (fruit facing the holes), and squeeze over a measuring cup. When finished squeezing all of them, pour through a strainer into a small sealable container and refrigerate what you don’t use. It will last up to two months in the refrigerator.

Ingredients (serves 2)

• 1 cup sweetened condensed milk

• 1 cup whole milk

• 4 Tbsp key lime juice

• 1 cup ice (starting with crushed ice is quicker)

• 1 tsp simple syrup

• 1 graham cracker, finely crushed

• 2 Key lime wheels

• whipped cream

Directions

1. Put sweetened condensed milk, milk, Key lime juice, 1/2 tsp simple syrup (only 1/2 tsp), and ice in a blender and blend until very smooth.

2. Wet the rim of each glass using your finger and about 1/2 tsp simple syrup and dip the wet rims in the crushed graham cracker on a plate.

3. Pour into 2 glasses.

4. Sprinkle about half of the remaining crushed graham cracker on top of each concoction. Don't go overboard with it, just a dusting is best.

5. Squirt a dollop of whipped cream near one edge of each glass and lay a Key lime wheel on top.

6. Stick a tropical drink umbrella through the lime wheels.

7. Serve immediately.