Key Lime Pie Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Ingredients
| Baked Graham Cracker-Crumb Crust | ||
| 6 to 8 limes, preferably Key limes | ||
| Sweetened condensed milk | 1 Can (10oz) | |
| Eggs | 2 Large, separated | |
| 1/2 cup heavy or whipping cream | ||
Directions
1. Prepare Graham Cracker-Crumb Crust. Cool completely.
2. Preheat oven to 375°F. From limes, grate 2 teaspoons peel and squeeze 1/2 cup juice. In medium bowl, with wire whisk or fork, beat sweetened condensed milk, lime peel and juice, and egg yolks until mixture thickens. Add a few drops of green food coloring, if you like.
3. In small bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold egg whites into lime mixture.
4. Pour filling into cooled crust; smooth top. Bake until filling is firm, 15 to 20 minutes. Cool pie on wire rack; refrigerate until well chilled, about 3 hours.
5. In small bowl, with mixer at medium speed, beat cream until stiff peaks form when beaters are lifted. Pipe or spoon whipped cream around edge of pie. Arrange the lime slices on whipped cream, if desired.
2. Preheat oven to 375°F. From limes, grate 2 teaspoons peel and squeeze 1/2 cup juice. In medium bowl, with wire whisk or fork, beat sweetened condensed milk, lime peel and juice, and egg yolks until mixture thickens. Add a few drops of green food coloring, if you like.
3. In small bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold egg whites into lime mixture.
4. Pour filling into cooled crust; smooth top. Bake until filling is firm, 15 to 20 minutes. Cool pie on wire rack; refrigerate until well chilled, about 3 hours.
5. In small bowl, with mixer at medium speed, beat cream until stiff peaks form when beaters are lifted. Pipe or spoon whipped cream around edge of pie. Arrange the lime slices on whipped cream, if desired.
Chef
