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Wednesday, February 2, 2011

Key Lime Pie

Servings: 8

Preparation Time: 30 minutes

Ingredients:3 large egg yolks
14 oz can condensed milk, sweetened
1/2 cup Key lime juice, freshly squeezed
1 tablespoon lime zest, grated
1 cup heavy whipping cream
1 Graham Cracker Crust


Filling: Beat the egg yolks with electric beaters until thick, about 4 minutes. Beat in the condensed milk, lime juice, and grated lime zest. In a separate bowl, beat one egg white until stiff. Fold the egg white into the mixture of egg yolks, juice, and milk until thoroughly mixed and pour into a cooled pie shell. Bake for 8 minutes and let it cool completely. Cover and refrigerate for at least 4 hours so the lemon juice "cooks" the egg yolk. (Alternately, bake for 8 minutes at 350°F, bring to room temperature, and chill for 2 hours.) When ready to serve, beat the heavy whipping cream until stiff (do not sweeten it) and spoon it over the pie. You can substitute with a ready-made pie crust and Cool Whip if desired.

Originally posted 2/02/07

1 comment:

  1. I have a lime tree (from CR) but I'm going to try this anyway. What can you use instead of graham crackers? Dona Marie cookies?


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