Key Lime Pie (and Mango Pie)

This is the easiest and most delicious pie recipe on the planet. Perfect for summer and so fun to mix different variations. I first tried key lime pie on a beautiful beach in Florida years ago with my family. I remember thinking it tasted expensive and I really enjoyed eating it next to the turquoise blue ocean. I first made key lime pie 7 years ago when we built our home. I made it as a thank you for all the neighbors who came and helped us put in our lawn. I think it is the best desert to serve with Mexican food!

I created these fun variations:

Raspberry Lime - add 1/2 cup raspberry puree
Mango - Replace lime with 1/2 cup mango puree and 2 Tbsp orange juice concentrate, add orange zest
Coconut Lime - Add 2 tsp coconut extract to the key lime recipe
Mango Raspberry - Mix mango and raspberry puree together

Really, you can add any fruit puree to replace the lime juice in the key lime pie. To help enhance the flavor you decide on, it's best to add 2 Tbsp or more of lemon juice to your recipe (unless you are making lime).

Key Lime Pie

• 3 large egg yolks
• 1 (14 oz) can condensed milk
• 1/2 cup fresh squeezed lime juice
• 1 tsp grated lime peel
• 1 (6 inch) graham cracker pie crust

side note: You can use a 9 inch pie crust but you will need to double the recipe and bake 15-20 minutes.

Mix all ingredients together. Bake at 350 degree for 10 minutes. Cool for 2 hours in fridge. Top with whipped topping. Try drizzling a berry sauce over the top. Enjoy!