Key Lime Pie

KEY LIME PIE

by Gourmet Sleuth

This is a recipe for "real" Key Lime pie.  Real Key lime pie is not green and it does not have a sof "pudding" texture.  The pie gets its true pale yellow color from the egg yoolks that predominate the ingredient list.  The texture is a  firm custard.  Be CAREFUL that you do not over-bake the pie, or it will be "rubbery"  For best results use fresh limes/.

First make a Graham Cracker Crust and bake until light brown.

Filling:

4 large egg yolks

1- 14oz. can sweetened condensed milk

1/2 cup fresh lime juice

2 tsp grated lime peel (green portion only)

whipping cream garnish

Preheat oven to 350 degrees

Use and electric mixer and beat egg yolks until they are thick and turn to a light yellow, do not over mix. Turn mixer off, add the sweetened condensed milk.  Turn spreed to low and mix in half 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 mix into the cooked pie shell and bake at 350 degree F for 12 minutes to set the yolks.  Do NOT over bake.