Key Lime Pie by GourmetSleuth
This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.
I N G R E D I E N T S Crust 16 graham crackers, crushed3 tablespoons sugar1 cube (1/4 lb) margarine or butterI N S T R U C T I O N S Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
I N G R E D I E N T S Pie 4 large or extra large egg yolks1 14 ounce can sweetened condensed milk1/2 cup fresh key lime juice (approximately 12 Key limes) 2 teaspoons grated lime peel, green portion onlyWhipping cream for garnish (optional)
I N S T R U C T I O N S Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.s e r v i n gIf you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.