Key Lime Pie

Key Lime Pie Recipe

Crust 
16 graham crackers, crushed 
3 tablespoons sugar 
1 cube (1/4 lb) margarine or butter 

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

Instructions

Crust: 
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. 

Pie Filling 
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. 

Serving 

If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.

The Right Key Lime Juicer

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. 

 

 

Key Limes; The Right Lime For Key Lime Pie

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. 

 

Persian lime compared to two key limes.