Tuesday, September 8, 2009

Key Lime Pie

To make it easy on you, this key lime pie recipe uses a pre-made graham cracker crust that is readily available at grocery stores. In addition, you can use bottled lime juice but it won’t taste quite as fresh as squeezing fresh key limes for the juice.

½ cup fresh lime juice (this could be anywhere from 3 to 6 key limes)
4 egg yolks
4 teaspoons lime zest (using a small grater is a great way to get the zest)
1 can sweetened condensed milk (use a 14 ounce can)
1-9 inch graham cracker crust

In a medium bowl, whisk the lime zest and egg yolks together for about one to two minutes to achieve a light green hue. Next, beat in the condensed milk and then add in the juice and mix again. Allow this key lime mixture to stand at room temperature until thickened.
While the flavors are marrying at room temperature in this easy key lime pie recipe, preheat the oven to 325˚F. Once the key lime mixture has sufficiently thickened, pour into the graham cracker crust and bake in the oven for about 15 minutes. When the center of the key lime mixture sets but still is wiggly, you can remove the pie from the oven and allow cooling to room temperature.
Once your pie has achieved room temperature, chill it in the refrigerator for several hours. You can serve your pie topped with whipped cream or serve it plain. This basic key lime pie recipe should serve you well no matter what the occasion may be!

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