Key Lime Pie. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like. Key lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and just enough egg to give it a good set. Pour the filling into a pre-baked graham cracker crust, bake briefly until the pie is set, and let it chill.
This pie is tasty no matter how you slice it. I live in Cuba where key limes are abundant, but Cuba also juices those limes and packages them in small boxes that contain about one cup each. I have tried both ways, with fresh key limes and that packaged lime juice and there is absolutely no difference. You can have Key Lime Pie using 4 ingredients and 7 steps. Here is how you cook that.
Ingredients of Key Lime Pie
- It’s 2 can of 14 oz. Condensed milk.
- Prepare 1/4 cup of Lime juice.
- You need 2 large of eggs.
- Prepare 1 packages of Frozen pie shell.
But that is Cuban lime juice. If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices. Cool the baked crust, and add the Key lime filling. Key West locals—"conchs," as they're called—do adhere to a few universals for Key lime pie.
Key Lime Pie step by step
- Thaw pie shell.
- Preheat oven to 350 ° F.
- Put pie shell in the oven for 10 minutes.
- Combine the condensed milk, lime juice, and eggs in a mixing bowl.
- Whisk together until thoroughly mixed.
- Remove the pie shell from the oven and fill with the lime mixture.
- Put the pie back into the oven for 20 minutes or until golden brown.
First, Key lime pie is never green, but rather a natural creamy yellow. it's always made with small, round key limes, not the large Persian limes found in grocery stores. And any Key lime pie worth its weight—and taste—is made with sweetened. Key lime pie has been a Southern favorite dessert for more than a century, and anyone who can't resist that cool, creamy texture knows why. A true Key lime pie shouldn't be bright, faux green but instead a soft yellow. Many recipes are nestled in a buttery cracker, graham cracker, or even vanilla wafer crust—the crunchy exterior is up to your taste.