Wednesday, April 27, 2011

Key Lime Pie

Key limes. They rock. If you find these tiny gems in your supermarket, buy them. And make this.


The hardest part of this recipe is squeezing the limes. There are lots of tutorials and hints online. Some suggest microwaving for a few seconds, some suggest using a citrus reamer, some say the trick is a garlic press...I used our potato ricer (until I broke it) and then used the top of our plastic potato peeler and the raw power in my hands to get all the juice out.

These guys have seeds, so I juiced into a bowl and then strained into the measuring cup. I bought 2 - 1lb bags "just in case", and ended up using maybe 1 or 2 out of the second bag. I don't know that the juice from those extra couple of limes really made a difference, but whatever.

If you don't have key limes, you can use regular limes I'm sure...just don't use bottled lime juice. If you're going to do that, you might as well go ahead and buy yourself a frozen key lime pie. Just sayin'.

Key Lime Pie

1 ready made graham cracker crust (or make your own)
1 14oz can sweetened condensed milk
4 large egg yolks
150 mL freshly squeezed lime juice (around 1/2 cup + 2 Tblsp)

Preheat oven to 350.

With a mixer, mix the sweetened condensed milk and egg yolks until light and creamy looking. Add lime juice and mix for about 3 minutes.

Carefully pour into crust and bake for about 15 mins. Chill for at least 8 hours. Filling will set as it cools.

Serve with fresh whipped cream.

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