Man-Made Key Lime Pie

Alright, brother, let’s forge a key lime pie that’s as rugged as a lumberjack’s beard and bold enough to stare down a grizzly. This ain’t no dainty dessert—this is a man’s pie, built from scratch with grit and gusto.

Here’s how you craft this beast:

The Filling: The Heart of the Beast

Grab a 14oz can of condensed milk—thick, sweet, and ready to fuel your conquest. Crack three egg yolks, room temp, into a bowl—fresh from the hen, strong and golden. Pour in a generous half cup of Nellie and Joe’s Key West Lime Juice, the tart, zesty lifeblood of this pie. For extra swagger, add in a quarter cup of mini white chocolate chips and grate the zest from one lime—optional, but it’s like adding a battle scar to your creation. Whisk it all together like you’re forging steel, blending the creamy, the tangy, and the bold. Pour this warrior’s mix into your crust, ready for the fire.

The Forge: Baking the Core

Crank your oven to 350°F—hot enough to temper a blade. Slide the pie in and let it bake for 15 minutes, just until the filling sets like a warrior’s resolve. Pull it out, let it cool on the counter like a cooling cannon, then stash it in the fridge. Leave it there as long as your patience holds—hours if you’ve got the iron will—to chill and solidify into a cold, unyielding masterpiece.