Key Lime Pie

Ingredients

Baked Crust:

Sweetened Condensed Milk and Egg Yolks:

Lime Juice and Lime Zest:

Topping:

Instructions

  1. This pie must be refrigerated for at least 6 to 8 hours in order to set up properly before serving. Make sure you allow enough time for this important step.
  2. Preheat oven to 350°.
  3. Prepare graham cracker pie crust.
  4. Bake the crust for 10 minutes, or until lightly browned and firm to the touch.
  5. Set baked pie crust aside.
  6. Preheat oven to 325°.
  7. Grate lime zest; set aside.
  8. Pour egg yolks into a medium bowl.
  9. Add the sweetened condensed milk, lime juice and lime zest to the egg yolks.
  10. Whisk all of the ingredients well. NOTE: The mixture will thicken as the milk reacts to the lime juice.
  11. Pour the lime filling into the baked pie shell.
  12. Bake until until the center looks set but still quivery when pan is nudged; about 15 to 17 minutes.
  13. Remove from oven and allow to cool completely on a rack.
  14. Cover and refrigerate for 6 hours to 8 hours.
  15. Serve with whipped cream.

Comments

Makes 8 servings.

Cover and refrigerate unused portions.

Key Limes Versus Persian Limes:

Key Limes are grown in Florida. They are also referred to as Mexican or West Indies Lime. Key limes are very small and round in shape. They have more seeds than regular limes.

Most limes found in the store are called Persian limes. They are usually about 2 to 3-inches in diameter and have an oblong shape.

Which limes should you use for your pie? If you can find Key limes you should use them. Key limes will have a more aromatic floral and herbal taste and when baked add a more tart flavor profile.

If you cannot find Key limes then use the Persian limes, the flavor profile will be very similar.

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