About 4 years ago, Eric had a business trip to Fort Myers, Florida in January. No way was I going to stay in Chicago in winter over a school break! I went with him. It was a really awesome trip for me. I got to explore the Everglades, a place I’ve always wanted to go to and I was warm in January. That’s not something that happens often when you live in the northern part of the US of A!

Eric worked for most of the 5 days we were there, but he did get some time off to enjoy the area with me. I was able to spend a day with Auntie Bev & her daughter, Shelly on Sanibel Island. I took Eric back over to Sanibel & Captiva Islands later in the week to explore the nature preserves there. Friends had told us about a restaurant on Captiva Island that they liked to eat at, so we headed there for lunch. Unfortunately, that restaurant was having a private party & we couldn’t eat there. Fortunately, we ended up at Key Lime Bistro. It’s a bright & colorful little place with awesome food. The best part of the meal was their Key Lime Pie. We had tried Key Lime Pie in every restaurant we ate at in Florida. Key Lime Bistro’s was by far the best. (I took the picture below and had it blown up & printed on a 12 x 16 canvas which now hangs in our kitchen.)

This past winter, Eric had another business trip to Florida. This time it was Fort Lauderdale. Once again, I visited with Auntie Bev and we tried Key Lime Pie in most of the restaurants where we dined. We didn’t find anything to rival Key Lime Bisto’s, though. After some online research, I came up with some recipes that were close to what we remembered at Key Lime Bistro. Here’s my version!

 Key Lime Pie  ( adapted from Key Lime Bistro, Captiva Island Inn)  Serves 8-12

CRUST INGREDIENTS

• 3/4 cup granola (with no raisins or other dried fruit)
• 3/4 cup graham cracker crumbs (4 full sheets, if using crackers)
• 1/4 cup unsalted butter, melted
• 3 tbsp sugar

 BAKED LAYER INGREDIENTS

• 1 14-ounce can sweetened condensed milk
• 1/2 cup fresh key lime juice or lime juice
• 2 large egg yolks
• 1 tablespoon lime zest

 CHILLED LAYER INGREDIENTS

• 1 8-ounce package cream cheese, room temperature
• 1/2 cup sweetened condensed milk
• 1/4 cup fresh key lime juice or lime juice
• 2 tbsp sugar
• 1 tsp vanilla extract
• whipped cream for garnish

DIRECTIONS:

CRUST

Preheat the oven to 350°. Pulse the granola in a processor until it is coarsely ground. Add the graham cracker crumbs (or broken crackers, pulsing to create crumbs), melted butter and sugar. Run the processor until it is all well combined. Press the crumb mixture over the bottom and up the sides of a 9-inch diameter deep dish glass pie plate. Bake it until the crust is golden brown, about 8 minutes. Remove the crust from the oven and cool completely.

BAKED LAYER

Whisk the condensed milk, lime juice, zest and egg yolks in a medium bowl and blend well. Pour the filling into the cooled pie crust. Bake it at 350 ° until the custard is set, about 25 minutes. Cool the pie to room temperature.

CHILLED LAYER

Using an electric mixer, beat the cream cheese, condensed milk, lime juice, sugar, and vanilla in a large bowl. Pour the topping over the cooled baked layer; smoothing the top.

Cover the pie and chill until it is firm – at least 4 hours. Serve each pie with some whipped cream and some lime peel or grated lime zest for garnish.

Refreshing deliciousness from the Sunshine State!  ~Linda

 Key Lime Pie  ( adapted from Key Lime Bistro, Captiva Island Inn)  Serves 8-12

CRUST INGREDIENTS

• 3/4 cup granola (with no raisins or other dried fruit)
• 3/4 cup graham cracker crumbs (4 full sheets, if using crackers)
• 1/4 cup unsalted butter, melted
• 3 tbsp sugar

 BAKED LAYER INGREDIENTS

• 1 14-ounce can sweetened condensed milk
• 1/2 cup fresh key lime juice or lime juice
• 2 large egg yolks
• 1 tablespoon lime zest

 CHILLED LAYER INGREDIENTS

• 1 8-ounce package cream cheese, room temperature
• 1/2 cup sweetened condensed milk
• 1/4 cup fresh key lime juice or lime juice
• 2 tbsp sugar
• 1 tsp vanilla extract
• whipped cream for garnish

DIRECTIONS:

CRUST

Preheat the oven to 350°. Pulse the granola in a processor until it is coarsely ground. Add the graham cracker crumbs (or broken crackers, pulsing to create crumbs), melted butter and sugar. Run the processor until it is all well combined. Press the crumb mixture over the bottom and up the sides of a 9-inch diameter deep dish glass pie plate. Bake it until the crust is golden brown, about 8 minutes. Remove the crust from the oven and cool completely.

BAKED LAYER

Whisk the condensed milk, lime juice, zest and egg yolks in a medium bowl and blend well. Pour the filling into the cooled pie crust. Bake it at 350 ° until the custard is set, about 25 minutes. Cool the pie to room temperature.

CHILLED LAYER

Using an electric mixer, beat the cream cheese, condensed milk, lime juice, sugar, and vanilla in a large bowl. Pour the topping over the cooled baked layer; smoothing the top.

Cover the pie and chill until it is firm – at least 4 hours. Serve each pie with some whipped cream and some lime peel or grated lime zest for garnish.