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    You are in: Home / Recipes / Key Lime Pie Recipe
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    Key Lime Pie

    Key Lime Pie. Photo by Bay Laurel

    1/1 Photo of Key Lime Pie

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    20 mins

    17 mins

    Bay Laurel's Note:

    This Key Lime Pie recipe is from Cook's Ilustrated March 1,1997. The crust I used was Deluxe Butter Pie Pastry Dough that I have posted and Light-As-A-Cloud Whipped Cream for the topping. I had to stop myself from eating the whole pie. Prep time does not include 3 hour refrigeration time.

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    Ingredients:

    Serves: 6-9

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°.
    2. 2
      Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes.
    3. 3
      Beat in milk, then juice; set aside at room temperature to thicken.
    4. 4
      Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.
    5. 5
      Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.).

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    Nutritional Facts for Key Lime Pie

    Serving Size: 1 (65 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 253.9
     
    Calories from Fat 79
    31%
    Total Fat 8.7 g
    13%
    Saturated Fat 4.7 g
    23%
    Cholesterol 162.3 mg
    54%
    Sodium 89.8 mg
    3%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 0.0 g
    0%
    Sugars 36.4 g
    145%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    lime zest

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