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Key Lime Pie

Key Lime Pie originated in Key West, Florida by the local residents referred to as "Conchs".  The original version was made before the days of refrigeration. There were no cattle in the area so the only milk available was canned milk originally brought in by ship, later by train. This is why the recipe uses canned milk and not fresh. Also, the traditional key lime pie would not be cooked.  The acid from the lime juice would set and thicken the egg yolks. Because of the potential of Salmonella bacteria it is best to cook the dessert and bring the yolks up to a temperature of at least 110 degrees.

Lime/Lemon Sqeezers
	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 Lime Pie

Makes 8 Servings

This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard".  Be careful that you don't over-bake the pie or it will be "rubbery". 

For best results use fresh Key Limes, not bottled juice.  The traditional preparation does not put any meringue on the top of the pie.  This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.

Crust

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

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

• 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

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 Suggestions

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

1/8 pie plus 2 tablespoons whipped cream

Amount Per Serving
Calories		490.41
Calories From Fat (48%)		235.56
		% Daily Value
Total Fat 26.73g		41%
Saturated Fat 15.36g		77%
Cholesterol 179.33mg		60%
Sodium 212.16mg		9%
Potassium 334.07mg		10%
Carbohydrates 54.90g		18%
Dietary Fiber 0.51g		2%
Sugar 46.98g
Sugar Alcohols 0.00g
Net Carbohydrates 54.39g
Protein 9.90g		20%

 

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