Recipes and Tips for making Pie.
Authentic Key Lime Pie
Authentic Key Lime pie uses tiny yellow Key limes, which are bursting with juice, have more acid and a stronger lime flavor than large limes. Most Key lime trees have wicked thorns, but thornless ones are available. We had a thornless one for many years, but the Florida Department of Agriculture's Canker eradication just cut ours down, so we will have to make do with Persian limes from the grocery from now on. As for the pie, here's the real thing, and it's yellow like Key limes, never green.
- 1 14-ounce can sweetened condensed milk
- 3 egg yolks
- ½ cup Key Lime Juice
- 1 9-inch baked pie shell
- Whisk the egg yolks into the condensed milk. Add the lime juice little by little, stirring until mixture starts to thicken. Scrape into the pie shell and let it chill and set up.
- Some people make meringue with the remaining whites and dress the top of the pie. Some people prefer it with whipped cream or whipped topping, definitely a later invention.
- Be aware that non-pasteurized eggs, served raw as is the case with this pie, could carry dangerous salmonella germs.
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