The recipe is not a secret or anything. It is the one in the Betty Crocker Cookbook. If you don't have it and you want it, let me know and I will email it to you. I don't want to get sued or something for posting it here. Here are a couple of Key Lime Pie tips though:
1. Maybe you all already know this and I was just dumb the first time I made it, but graham cracker crusts burn too. Make sure to put foil around the edge for best results.
2. I am kind of against eating green stuff. Key Lime Pie is only green if you put green food coloring in it, so that's up to you. I leave it out.
3. Your Key Lime Pie should chill in the fridge for at least two hours and is then good for up to three days. We have found that the pie is at its peak of tastiness about 12-24 hours after cooking. It gives the lime time to "calm down" a bit, so the flavor is still nice and limey, yet sweet. Sometimes when I have it the day I make it, the lime is still really strong and it makes my tummy hurt a little.
I just love summer food, and I love to bake. I am not going to turn this into a recipe blog or anything, but I am sure I will post a few more tasty treats in the coming months.