Friday, August 10, 2012

Key Lime Pie!


 
I really love key lime pie as a summer dessert.  Not the frozen concoction that you find sometimes in restaurants that tastes a lot like lime Jello, but a real homemade key lime pie.  It should be mildly lime flavored, not lock your jaws lime flavored.  The key is using real lime juice and preferably "key limes"  that you take the time to squeeze the life out of one by one.  Have you ever seen a key lime?  Well, I have seen what they sell for key limes in the super markets here and I don't think those are a good representation of the key lime species.  They are like little bright green marbles and hard as a rock.  Key limes, when ripe, are supposed to be turning a yellowish green color.   I am sure if you were in Florida in the Keys area...get it key limes, they would be more on the ripe side and not so small and hard.   Therefore, I used regular limes  for the lime juice in this pie and even though regular limes are not as tart and acidic as key limes, they were plenty tart for us.   I just didn't have the time or patience to squeeze a teaspoon of lime juice at a time out of each tiny key lime and they cost twice as much.

This is such a simple pie to make and has just a few ingredients, but the results are really good. This is all you need:






graham cracker crust (I just used a premade one, but if you prefer feel free to make your own). 1 can sweetened condensed milk. 2 egg yolks, 1/2 cup lime juice, 1 Tbs. lime zest

Separate the eggs and just use the yolks.  With an electric mix, beat the eggs, sweetened condensed milk and the lime juice until it is whipped.  Add the zest and beat it in well. 
Pour that into the graham cracker crust and place in a preheated 350 degree oven for 15 minutes. 

The pie will look set when you take it out, but it's not ready to serve.  Cool it on the counter and when it's cool, place it in the refrigerator for at least 2 hours before serving.
, Garnish with whipped cream and a thin slice of lime!     Voila, you have "Key Lime Pie"!














8 comments:

  1. I'm so glad you know what a Key Lime Pie is supposed to taste like. Most people think the stronger the better and that's not ever how it tastes, particularly in the Keys. I just hate juicing those little doggone limes - you are right about a teaspoon of juice in each one! I'm going to make this one as it is my husband's favorite pie! Thanks.

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  2. Thank you, Kelli! I can't stand it when it taste like lime jello. I hope your husband ejoys it. Thanks for commenting! :)

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  3. Im sure your lime pie is good ,However that's what you've made a lime pie.You really can't call it a Key lime pie if it's not made with key limes.Just saying ! I am a 5th generation Key West Conch and I assure you ,you can not make a Real Key Lime pie without Key Limes .

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  4. true , key limes are needed, but with all the key lime pies made in the keys, there are not enough key limes around. most people use a bottled key lime juice which is bottled elsewhere and is very good. our company makes pies from scratch, but we use "biddles key lime juice".and our pies are very good.

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  5. During hurricane Charlie, our key lime tree was killed - as was everyone else's in town - I haven't had the heart to make a Key Lime Pie since - We use the very same recipe for a lemon ice box pie - make it all the time

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  6. Discovered Key Lime Juice in the liquor section of our supermarket. As close to the real deal as we can get.

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  7. I always use Aunt Nellie's Key Lime juice from Key West. I buy it @ Kroger's. Makes a GREAT pie!

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    1. I have since discovered this also. Another reader told me to use try it when I first posted this recipe and it was really good and much easier than squeezing those dang limes! :)

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