Key Lime Pie Recipe
To get a true Key lime pie recipe, you need the Key lime. Not all Key lime pie recipes mention that fact. The Key lime is a little yellow fruit not the large green Persian lime. And as the name Key lime implies, it grows in the United States of America only in the Florida Keys.
Just visit the Keys and ask if the Key lime pie recipe came from there. It's a great way to get people talking. And they will tell you that the pie did most definitely originate in the Keys in the 1800's. And how fortunate we are that it did since it's one luscious dessert!
The downside for vegans and some vegetarians as far as Key lime pie recipes go isit's made with eggs and sweetened, condensed milk. There is no way around this in order to get the original pie. Well, I must say, get almost the original pie. The Key lime is so scarce, that the juice of the Persian lime is now used almost without exception. And one more fact: Key lime pie is light yellow, not green!
The traditional pie shell for the Key lime pie recipes is made from graham crackers. Graham cracker pie shells can be bought or you can easily make your own.
Key Lime Pie Recipe
9 inch graham cracker pie shell
1 can sweetened condensed milk (14 ounces)
½ cup lime juice (3 or 4 limes)
4 egg yolks
2 tsp. finely grated lime peel
Using an electric mixer beat the egg yolks until light yellow. Don't over beat. Stop mixing and add the milk, then blend yolks and milk on low speed. Stop the mixer and add the lime juice and the grated peel. With mixer on low speed, blend the ingredients, being careful not to over mix. Pour into the pie shell and bake at 350 degrees F. for 12 minutes.
This will set the custard and also kill any bacteria that may be in the eggs.
Serve the pie, cooled, with a dollop of whipped cream or meringue made from the whites of the eggs used in the Key lime pie recipe.
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