Prep 5 hrs
Cook 0 mins
- 3⁄4 cup key lime juice
- 2 teaspoons key lime juice
- 2 1⁄4 cups sweetened condensed milk
- 1 teaspoon key lime zest, Grated
- 3 egg yolks
- 1 (9 inch) graham cracker crust
- sweetened whipped cream
- Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
- Using a whisk beat egg yolks until buttercup yellow.
- Add about half the condensed milk, using whisk.
- Blend well and add remaining milk.
- Add half the lime juice and blend slowly.
- Add remaining juice and blend.
- Add grated rind; mix and pour into chilled pie crust.
- Refrigerate 4 hours.
- May be frozen.
- To serve, slice while still frozen and let stand about 10 minutes.
- Top with whipped cream.
This is a wonderful, tart Key Lime Pie that kindled memories of Key West! This traditional recipe wins kudos hands down over sweeter ones that are often like lime cheesecake. I used just one 14 oz. can of sweetened condensed milk with about 1/2 c. half-and-half for richer flavor and body. After all, the chill time is crucial for the juice to essentially curdle the milk and thicken the pie. I departed from tradition by baking my pie for 15-20 mi. at 350 due to concerns about raw eggs. The flavor was awesome -- sweet enough and pleasingly tart. Thanks for posting!!
Sorry...but filling was just a tad bit runny as mentioned. Foung similar recipe on a site which sold Key Lime Juice....it had the Key Lime Juice decreased to 1/2 a cup, and had an extra egg yolk, therefore 4 egg yolks. This other recipe had pretty much the same flavor (maybe a little richer and a "stiffer" consistency, depending on personal taste)... But all in all...your recipe is just as refreshing...and great tasting.
This was my fist Key Lime Pie. It was very easy to follow. It came out a little runny,but that could have been something I did. All in all it was a very refreshing pie. My whole family loved will make again. Thank you Skylersash