Key Lime Pie
This is the traditional key lime pie recipe. Its flavor perfectly balances the limes' citrus and the condensed milk's sweetness. The egg yolks' mixture gives rise to a creamy key lime pie filling whose silky consistency contrasts with the crunch of the buttery Graham cracker crust.
Ingredients
- 2 cups Graham crackers (ground (fine crumbs))
- 8 tablespoons butter (melted)
- 1 pinch salt
- 3 egg yolks
- 1 1/2 tablespoons lime zest
- 1 can sweetened condensed milk
- 2/3 cup lime juice
Instructions
- 1
Preheat oven to 375F.
- 2
In a bowl, put the cracker crumbs and add the melted butter. Mix well.
- 3
Pour the cracker and butter mixture into a springform pan (or pie dish), distribute evenly, and press with your fist or a small glass to compact the bottom and walls.
- 4
Bake on a tray for eight minutes. Remove from the oven and let cool completely.
- 5
Reduce oven temperature to 350F.
- 6
Beat the egg yolks and lime zest in a large bowl with an electric mixer for 5 minutes at medium speed.
- 7
Add the condensed milk and continue beating for about 2 more minutes.
- 8
Add the lime juice and beat for 5 more minutes until a creamy texture mixture is formed.
- 9
Pour the mixture over the crust and bake for 20 minutes.
- 10
Remove from the oven and let cool to room temperature.
- 11
Chill in the refrigerator for at least two hours before serving. To speed up the process, you can freeze it for half an hour and then put it in the fridge for another half an hour.
- 12
Unmold and serve cold.
Cook it from the original
This recipe comes from enrilemoine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on enrilemoine.com