Key Lime Pie: Recipe
it is so good to eat
Ingredients
- 6 large egg yolks
- zest from 4 large limes, finely grated (you can use regular limes)
- one 28 ounce can of sweetened condensed milk
- 1 1/3 cup key lime juice
- 18 inch graham cracker crust
Directions
- Pre-heat your oven to 350 degrees F.
- 1. Pour the egg yolks and lime zest into the bowl of your standing electric mixer and, with the wire whisk attachment, beat them on high speed until the yolks are pale in color and very fluffy, about 5 full minutes, scraping down the sides of the bowl as necessary.
- 2. With the mixer still running, add the entire can of sweetened condensed milk in a slow steady stream and continue beating, on high, for 3 to 4 minutes until the mixture becomes thick and creamy, scraping down the sides of the bowl as necessary.
- 3. Lower the mixer speed to medium-low and add the key lime juice in a slow steady stream and mix until its just incorporated. Do not over mix.
- 4. Using a rubber spatula to get every drop, pour the mixture into the graham cracker crust, place the filled pie on a cookie sheet, and bake in the middle of a pre-heated 350 degree F oven for 15 to 20 minutes, until the custard has set. (I baked mine for 20 minutes.) Remove from the oven and cool on a wire rack, then refrigerate. Keep pie refrigerated until serving, so it will stay firm. Serve each slice with a dollop of whipped cream
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 663 | |
| Calories from Fat 188 | 28% |
| Total Fat 21.23g | 27% |
| Saturated Fat 11.65g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 255mg | 11% |
| Potassium 748mg | 21% |
| Total Carbs 105.15g | 28% |
| Dietary Fiber 0.3g | 1% |
| Sugars 98.84g | 66% |
| Protein 17.26g | 28% |
