Here is the recipe I use for my Key Lime Pie. It is the one I used to make the pies served at the 2007 Elohimfest gathering at danlo's.
Key Lime Pie
(Carmen/CarmenTurn)
4 egg yolks
1 can sweetened condensed milk
1/4 cup key lime juice -- (1/4-1/2 cup) to taste *see Notes
zest of one ripe, yellow skinned key lime, (optional)* see Notes
1 graham cracker pie crust, 9 inch -- *see Notes
--Meringue--
4 egg whites
1/2 cup sugar
1 tsp vanilla
Combine 4 egg yolks, 1 can sweetened condensed milk, key lime juice to taste (1/4 to 1/2 cup), and the zest of one key lime if you have it. Mix well. Pour into a 9&334; graham cracker crust. Place pie in 350°F oven and bake 10 minutes.
In a separate bowl, make a meringue by beating 4 egg whites on high, gradually adding 1/2 cup sugar and 1 tsp vanilla.
Remove pie from oven and top with meringue, returning to 350F oven for 10-15 minutes or until meringue is golden brown.
Per Serving (excluding unknown items): 358 Calories; 13 g Fat (33.1% calories from fat); 7 g Protein; 53 g Carbohydrate; trace Dietary Fiber; 119 mg Cholesterol; 250 mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Fat; 3 1/2 Other Carbohydrates.
Carmen's Notes: Here's my Key Lime Pie recipe. It's one that most Key Westers use, though the original recipe calls for a regular pastry pie crust. I like the sweetness and ease of the graham cracker crust, so I use it.
This pie is also topped with meringue; real Key Lime Pie isn't served with whipped cream. It just doesn't compliment the tartness of the pie, and it usually melts all over the place.
Also, don't use regular Persian (green) lime juice. The taste is completely different. You should be able to find key lime juice on the juice aisle at your grocery store if you don't have access to real key limes that you can squeeze.
You can tell your family that this is the ORIGINAL Key Lime Pie recipe! Won't they be impressed! Enjoy!
Menolly's notes: I like a high meringue, and although I only used four egg whites per pie at elohimfest per the recipe, I usually double the entire meringue recipe for each pie and pile the merigue on. I freeze the egg yolks in ice cube trays, pop them out of the trays when frozen, save them in a zipper freezer bag, and use them for other recipes that call for yolks.
I use the full half cup of key lime juice. If I can find a ripe key lime, I will zest it, squeeze it, and measure the balance of the half cup of juice out of bottled key lime juice.
Login
FAQ
