Key Lime Pie

 Serves 10.

 
FILLING

1 cup sweetened condensed milk
5 egg yolks
1-1/2 cup freshly squeezed lime, juice
1 (9-inch) pie shell or graham cracker shell pre-baked

 GARNISH

1/4 cup cream, whipped
Lime zest

10 freshly cut lime slices

Preheat oven to 350°F or 18 0°C.

Place condensed milk in a mixing bowl, and beat at low speed adding egg yolks one at a time.

Add lime juicer and mix thoroughly. Place mixture in a pre-baked pie shell.  Bake for 15 minutes or until a skewer inserted comes out clean.

Let cool and refrigerate for 2 hours. Top with whipped cream and sprinkle with lime zest.

Serve on chilled plates. Garnish with lime slices.

 


CULINARY NOTES:

It’s a well known fact that the Key lime is indigenous to Florida and the “key” ingredient for the state’s popular Key time pie.  Forced to substitute condensed milk for fresh which was scarce before the arrival of the railroad in Florida in 1912 cooks discovered that the chemical intervention between the condensed milk and the Key lime actually “cooked” the pie without having to bake it.