What’s green, tasty, and a lot of fun to make? Key lime pie! Below is our very own Chef Bobby’s delectable key lime pie recipe for you to enjoy with family and friends. And summertime is a great time of year to enjoy this tart, fruity treat!

Bobby Z’s Key Lime Pie

• One 9 oz. graham cracker pie crust
• One can (14 oz.) sweetened condensed milk
• One cup fresh, hand-squeezed key lime juice
• Eight egg yolks from medium-sized eggs

At Grand Oaks, we use pasteurized eggs when making custard, pies, or over-easy eggs for breakfast, which eliminates any chance of foodborne illnesses. However, if you prefer, you can use non-pasteurized eggs for this recipe.

First, preheat your oven to 350 degrees. Place the pie shell in the oven for five minutes to crisp it up. Remove from the oven and set aside to cool. Next, combine all remaining ingredients and place in the cooled pie shell. Place in a 350 degree convection oven for 12-15 minutes or until the internal temperature reaches 140 degrees. Take the pie out of the oven and put it on a counter to cool. Once cool, place the pie in the refrigerator to firm it up. If you slice your pie without putting it in the refrigerator first, you will end up with pudding pie!

Once your pie is completely cool, cut slices in the size you prefer, garnish with fresh whipped cream, and enjoy!

About the Author: Chef Bobby was born in California, but moved to Florida when he was still young. Inspired by generations of cooks and chefs, he immersed himself in the restaurant business early in life. He has worked as a bar manager, restaurant general manager, catering executive sous chef, executive chef, and food service director at different country clubs and restaurants. He designed and built the kitchens in both Grand Oaks of Palm City and Grand Oaks of Jensen Beach. Chef Bobby enjoys the challenge of cooking for the same people every day because it allows him to create new and different meals all the time. In his free time, he enjoys spending time with his family, fishing, and scuba diving.