Key Lime Pie
Monday, January 16th, 2006This is just a simple Key Lime Pie recipe. I actually use some store bought stuff here (such as the pie crust, whipped cream and not necessarily squeezing the key limes yourself). Your perogative, but honestly, I don’t think it’s worth the effort.
Note, this leaves the pie pan not very full, so I filled up the rest pan with whipped cream. I will be readdressing this recipe to see if I can fix the quantites to fill up the pie pan more. However, I wanted to post what is tested to taste good. When I try the revision, I will post those results.
- Prep: 5 mins
- Cook: 15 mins
- Servings: 8
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 3 egg yolks
- .25 cup key lime juice
- 1 (9-inch) graham cracker pie crust
- Whipped cream (Cool Whip or the likes)
Prep
Preheat oven to 300 degrees F.
In a mixer, blend the milk and egg yolks at low speed until smooth. Add the key lime juice and finish blending.
Pour the mixture into the pie crust. Spread it around to even it out.
Cooking
Cook for 15 minutes in the oven. Once the pie has semi-setup (it will congeal when it cools), take it out and let it cool for 15 minutes or so before covering and putting in fridge.
Let sit in fridge for at least 1 hour.
Serving
Lather a thick layer of whipped cream on top of the pie after it has cooled.
Cut pie into 8 wedges (start by cutting the pie in half, then cut perpendicular to the first cut, finally, split the quarters). Serve ‘em up.