Top | Pies
Key Lime Pie
(recipe, Matthew Barker)
Key lime pie is a tradition for this Floridian. There is a difference between “Key” or “Mexican” limes and “regular” or "Persian" limes although Persian limes can be used in a pinch. Key limes are smaller, more round in shape, thinner skinned, lighter in color, and have a distinct flavor.
[this recipe taken from http://www.grouprecipes.com/31432/genuine-florida-key-lime-pie.html#]
- 1¼ cups graham cracker crums from 9 (2¼-inch by 4¾-inch crackers
- 2 Tbsp. sugar shopping list
- 5 Tbsp. unsalted butter, melted
- 4 large egg yolks.
- One 14 ounce can sweetened condensed milk.
- ½ cup freshly squeezed key lime juice. (about 12 key limes) divided in half.
- 2 tsp. key lime zest, (green part only)
- Preheat oven to 350F
- Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
- Beat eggs with electric mixer on medium speed just until thick and turned light yellow, don’t over mix.
- Turn mixer off and add sweetened condensed milk.
- Start mixing on low speed and add half the limejuice mixing just until incorporated.
- Add remaining lime juice and lime zest, continue mixing just until blended, only a few seconds.
- Pour mixture into pie shell and bake for 12 minutes (Don’t over cook or pie will be rubbery).
- Remove to rack to cool.
- Refrigerate for 1 hour before serving, keep refrigerated.