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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