The Key Lime Pie Recipe is a creamy, sweet, tangy pie is a southern staple. In the shop, we use only fresh key limes (they’re an essential part of this masterpiece), which are imported from Mexico and Central America and are available year-round. Squeezing them does take some extra effort and determination, but it’s worth all the trouble when you’re rewarded with that first bite of fresh Key Lime Pie.
Makes one 9-inch pie, 6 to 8 slices
Crust
1 partially baked 9-inch Traditional Pastry Piecrust shell
Filling
6 large egg yolks
3 teaspoons finely grated key lime zest
Two 14-ounce cans sweetened condensed milk
1 cup fresh key lime juice
Garnish:
2 cups Whipped Cream
1 lime slice
Method:
Preheat the oven to 350°F.
To prepare the filling, using an electric mixer on high speed, beat together the egg yolks and lime zest, about 1 minute. Add the condensed milk and mix again.
Reduce the speed to medium and add the lime juice. Mix for 1 more minute until thoroughly combined. Pour the filling into the pie shell. To bake, place the pie plate on a baking sheet and bake for 15 to 20 minutes, or until the pie is firm in the middle but still soft to the touch.
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 45 minutes. Refrigerate for at least 1 more hour before serving.
When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie.
If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Place a slice of lime on top of the whipped cream for decoration.
Key Lime Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
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| Key Lime Pie |