Labor Day Key Lime Pie [Sans the Whipped Piping and the Laboring]

A holiday isn’t complete until there’s pie on the table and all those fancy Southern feels … patio, comfy chair with a plethora of pillows, champagne, and some company (which could also translate to a good book or magazine and some refined “me time”).

I could eat pie any time of day, every day. I obviously don’t, but Lord could I! And I have several favorites I enjoy making (and eating). For me, summer is all about citrus flavors, so key lime was an easy choice. Plus, I wanted something quick and easy that didn’t require baking or a lot of laboring – it’s Labor Day after all!

1 graham cracker pie crust (store bought works just fine)
2-3 limes
1 li’l bottle of key lime juice (about 1/2 cup)
1 can of sweetened condensed milk

Pour the can of sweetened condensed milk and key lime juice in a large bowl and whisk until it’s a light and creamy mix. I whisk by hand, but you can use a mixer instead (medium spin). Once the sides of the bowl have some small bubbles, you’ll know you’ve mixed well. Add some lime zest. I really like my key lime pie to have that extra citrus flavor, so I zest about 2 limes … tangy!

Pour your mix into the pie crust and top off with an arrangement of lime slices. I’m not a fan of whipped piping, so I opt out when I make key lime pie. More graham cracker goodness to crumble in the filling … yes, please! Cover and put in the fridge for a few hours (overnight is even better).


Once your pie has chilled and congealed, it’s ready to serve. This will plate beautifully, but I just ate my slice right out of the pie dish. Mmmm-hmmm. No judgement here.

Enjoy the simplicity and delicious flavors this pie offers. And enjoy the beauty of another wonderful summer in the books, in the greatest country on earth. Happy Labor Day, Y’all! God bless America!


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