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Key Lime Pie Recipe

   
 

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     Key Lime Pie

Category   Desserts - Breads
Sub Category   None
Servings   8-12
Preptime   20-30min
Wine/Beverage
Recommendations
  Hefeweizen, blonde ale, moscato or sweet riesling

Ingredients
3 Large Egg Yolks and 1 Large Egg w/whites
Graham Cracker Crust
Just buy a crust, it's graham crackers, sugar, and butter, but seriously just buy one instead
1/2 Cup Key Lime Juice
1 Can 14oz Sweetened Condensed Milk
Optional- 1tb Lime Zest
 

Instructions
Preheat your over to 350. If you decide to make the crust from scratch go ahead and do this a bit early. If you want to use fresh Key Limes, start juicing them now. They are small and kind of annoying to squeeze, so if you have it available buy bottled Key Lime juice, this is especially useful if you are making more than one. You can even add some fresh key limes to the bottled juice to add some extra pulp and citrus oils for slightly better taste but it's not necessary. Go ahead and grab some zest from the limes now before they get squeezed into unrecognizable lime husks.
Separate the yolks, after some trial and error I came to the ratio of 3 yolks to 1 entire egg which gives the typical custard texture but with a little extra firmness. Plus your always bound to screw up one egg separating yolks, might as well use the whites you accidentally dropped into the mixing bowl anyways.
Beat the yolks and egg lightly. Add the Can of sweetened condensed milk and continue mixing on low/medium speed. Once it's well mixed, but not more so, slowly add the lime juice. Add about half and wait until it's mixed in before adding the 2nd half. (Can add the lime zest now) Finish mixing until the lime juice is consolidated into the previous ingredients. Let it sit for a moment, you should notice it start firming up.
Pour the mix into the crust. Put it in the oven for 15 minutes. Technically you don't need to bake this pie, that's why it was popular in Key West because you have plenty of Limes, and not much fresh milk (hence the condensed variety) and it can set outside. However, go ahead and bake it anyways, it sets the egg and reduces salmonella. After you take it out. Let it cool and then place it in the refrigerator for at least 2 hours. You can add lime slices as garnish and whipped cream. Notes- Don't do anything weird like adding a merengue or using sour cream in the mix. It's not suppose to be green and it is not Jello textured. Don't let Alton Brown lead you astray.
Serving Suggestions
All of it.


Originally Submitted
6/19/2013





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