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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.
Serves: 8 I N G R E D I E N T S
Crust
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
I 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.
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I N G R E D I E N T S
Pie
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping Cream For Garnish (Optional)
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla
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 g
If you are using the whipping cream
garnish, prepare the cream. Serve with a dollop of whipped cream.
Nutrition
Information:
1/8 pie plus 2 tablespoons whipped cream
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| Amount Per Serving |
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| Calories |
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490.41 |
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| Calories From Fat (48%) |
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235.56 |
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% Daily Value |
| Total Fat 26.73g |
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41% |
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| Saturated Fat 15.36g |
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77% |
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| Cholesterol 179.33mg |
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60% |
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| Sodium 212.16mg |
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9% |
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| Potassium 334.07mg |
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10% |
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| Carbohydrates 54.90g |
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18% |
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| Dietary Fiber 0.51g |
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2% |
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| Sugar 46.98g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 54.39g |
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| Protein 9.90g |
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20% |
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Other Key Lime Recipes
visit our online
pots de creme museum
Key
Lime Pots de Creme Just like key lime pie, with out the crust. And besides, a good
excuse to use those pretty little pot de creme cups.
Key Lime Snow
- A light lower fat chilled dessert
Key Lime Chiffon Pie - A delicious fluffier version
Key Lime Crostata - A key lime pie in a buttery tart
shell
Key Lime Pound
Cake - Topped with a key lime glaze.
Key Lime Sorbet
- Uses key lime preserves for extra punch
Key Lime Cookies - Zesty little
powdered sugar coated cookies.
Key Lime Cocktail - Combines vodka,
lime and vanilla and glass rim dipped in fine graham cracker crumbs.
Key Lime Mojito - Uses Charbay Key Lime
vodka with simple syrup.
Key Lime Dressing Recipes - Two
recipes for key lime dressing, one with sour cream the other with
chipotle chiles.
Key Lime Sauce Recipes - Two key lime
sauce recipes. One is a sweet sauce which can be used to drizzle over or
next to a key lime pie OR a savory version to use over meats such as
pork.
More
Key Lime Recipes - From the GourmetSleuth resource files. Links to Key lime cocktails,
main courses like Key Lime Tuna steaks, sorbets, cakes, chicken and pastries |
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Lime/Lemon Sqeezers
It's the easiest way to juice
limes or lemons! It extracts only the juice and none of the pith like
standard reamers do. This juicer makes quick work out juicing your limes for
your Key Lime Pie and is quite a bargain besides.
Available at GourmetSlueth.com 
Special Size
Key Lime Juicer
View Catalog
Key Limes
The Key Lime lime (Citrus aurantifolia Swingle), also referred to as a Mexican
Lime, bears a profuse amount of small, thin-skinned, greenish-yellow limes.
This juicy lime is known for its distinctive aroma high-acid content. The picture
below shows the size and color difference between the more common Persian lime and the Key
Lime.
For more information about Key Limes visit Keylime.com
Key Lime Pie originated in
Key West, Florida by the local residents referred to as "Conchs". The
original version was made before the days of refrigeration. There were no cattle in the
area so the only milk available was canned milk originally brought in by ship, later by
train. This is why the recipe uses canned milk and not fresh. Also, the traditional key
lime pie would not be cooked. The acid from the lime juice would set and thicken the
egg yolks. Because of the potential of Salmonella bacteria it is best to cook the dessert
and bring the yolks up to a temperature of at least 110 degrees.
Tips & Substitutions
Limes - You can also use the more common Persian lime. You will need
fewer limes, approximately 4 to 6.
Related Cookbooks
 
The Florida Keys Cookbook: Recipes and Foodways of Paradise by Victoria Shearer. Learn all about
traditional regional specialties from the Florida Keys. Recipes
like Key Lime Pie, Key Lime Cheesecake and Crab Claw Bisque. Over
175 recipes.
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