Key Lime Pie Recipe

From Dorothy McNett's Recipe Book.

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Key Lime Pie

From Dorothy McNett's recipes at Key limes are a staple in Jamaica and the Florida area. Here in California you can buy key lime juice in a bottle, or use our limes, freshly squeezed.

1 1/2 cup graham cracker crumbs
1/4 cup raw sugar
6 tablespoons unsalted butter, melted

4 egg yolks
1 can (14 oz.) sweetened condensed milk
3/4 cup key lime juice
1 tablespoon zest, fine

3/4 cup heavy whipping cream for topping, if desired
lime slices for garnish

Preheat oven to 375 degrees. Crush enough graham crackers to make 1 1/2 cups. (Using food processor with steel chopping blade in place makes it easy!) Combine with the sugar and melted butter. Press into the bottom and sides of a 9 inch pie dish. Bake about 12-14 minutes. Remove to a cooling rack and allow to cool. In meantime, in batter bowl whisk the egg yolks well, adding the milk, juice and zest. Reduce the oven to 325 degrees. Pour the lime mixture into the pie crust (the mixture will start to thicken, that is expected due to the acidity of the lime reacting with the eggs). Bake 15-18 minutes, until it is set but still a bit jiggly in the center. Do not let it brown. Remove to rack and allow to cool. When ready to serve, whip the cream and place on top of the pie, garnish with thin lime slices.

Recipe created 2013-02-21.

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