This recipe was obviously a version of Key Lime pie, but I never use Key limes to make it. Instead, I use Persian limes from my tree in the backyard. So a co-worker dubbed it “Schwarz Lime Pie” and it stuck. I cooked with Key limes once. They are a complete pain to work with. Also, notice the light color of this pie with green flecks of zest – this is how it should be. If the custard is actually green, food coloring was added.
Schwarz Lime Pie
1 Perfect Pie Crust recipe
- 1 can sweetened condensed milk (15oz)
- 1 T grated lime rind
- ½ c fresh lime juice
- ¼ t salt
- 2 lightly beaten eggs
Stir together until thickened and pour over crust. Bake pie at 375, 15-20 min, until crust is just barely, lightly browned.