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Barbara's Boutique
Unique Ladies Fashions
Dessert - Key Lime Pie
I first tried this pie when I was asked to bring Key Lime Pie for a pot-luck
"Caribbean Bon Voyage" party at our boat club for captain and crew of six
sailboats planning to cruise the British Virgin Islands. My sister-in-law
Susan is a Miamian (now living in Tucson Arizona) and makes the best Key
Lime Pie you have ever tasted! So we consulted with Susan and found out
the "key" to a great pie is the limes.
It turns out that Key Limes are very different from regular limes. Key
Limes are very tart and their juice is a pale yellow, not green. (If it's
green, it's not a REAL Key Lime Pie!) In Arizona Susan can get Mexican
limes which are suitable - (the small round ones) -- she says anything
else and the pie will be too sweet! Check for bottled Key Lime Juice
at specialty food shops. (I actually found it at the local A&P.) The
pies turned out great and were a hit with all our sailing friends.
Ingredients:
-
1 nine inch Graham-cracker pie shell (use the Keebler pre-baked ones)
-
4 large egg yolks
-
14 oz can of Sweetened Condensed Milk
-
1/2 cup Key Lime Juice
Optional Ingredients:
-
finely grated rind of 1 lime (Just the outside green part)
-
1 cup heavy whipping cream
-
3 tablespoons confectioner's sugar
Directions:
Preheat the oven to 350F. Put the yolks into a large bowl and blend
with a wire whisk. Then slowly blend in the condensed milk, a bit at a
time. Then do the same for the lime juice.
Optional step: - Either blend in the grated rind, or sprinkle
it on top of the pie before baking, or leave it out altogether. I
like to blend it in.
Bake in your preheated oven and for 13-15 minutes. After it's done baking,
let it cool for an hour or so on a wire rack, then transfer it to the refrigerator
to chill.
Optional step: Whip the cream, slowly adding the confectioner's
sugar while you're whipping.
You can use the whipped cream to garnish the whole pie or individual
slices. I also like to garnish individual slices with a slice of
lime split & twisted.