Key Lime Pie: First Attempt

Yesterday, I told you that I was going to make a Key lime pie like the one we had in Key West. I found a recipe in a magazine that sounded promising. To make it, I used the zest of two limes, about 1 tablespoon, (I realize these are not Key limes, but what difference would it make? It was raining and I didn't want to go to the store.)

and mixed it with a can of sweetened condensed milk in a large bowl.

The limes I used were not very juicy, so I ended up using seven limes to get a half cup of lime juice.

I added three well-beaten egg yolks,

and 1/4 cup buttermilk.

I mixed it all together,

then poured it into a graham cracker crust from the store.

I baked it on 325 degrees for 22 minutes until it was almost firm. Then, it stayed in the frig about three hours before we tried it.

I added some whipped cream to the top before serving. Looks yummy, doesn't it?

Actually, it was so sour that the first bite caused my eyes to cross. Hub decided something was wrong with the limes. It was so disappointing, but the kitchen smelled great the rest of the day.

So, it is back to the drawing board for me. It would probably be easier just to go back to Key West.

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