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" One of my dear friends in America did a roaring trade shipping Key lime pies by airmail from Florida to California. "

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Key Lime Pie

Added on Tue May 27 2008

Views 386

The Basics

• Dish: Dessert and Sweets
• cuisine: America
• Serves: 6 to 8
• Prep Time: 0hrs 45 mins
• Cooking Time: 2hrs 0 mins

Ingredients

• 250 g  all butter shortcrust pastry
• 6  egg yolks
• 1 400 g  tin sweetened condensed milk
• 125 ml  lime juice
• 1 tsp.  grated lime rind

Method

Heat the oven to 200 F. Roll out the pastry to form a circle that will fit in a 23 cm pie pan. Bake blind with a few kidney beans on top to prevent the pastry from rising for 20 to 30 minutes or until the pastry is lightly golden. Remove from the oven. Transfer to a pastry rack, remove the beans and allow to cool. Meantime make the filling. In a large bowl beat the egg yolks until light and fluffy. Stir in the condensed milk, lime juice and rind. Combine well and let stand for a few minutes. Pour the filling into the pie shell. Chill in the refrigerator for about 2 hours or until set. A reaction between the condensed milk and the lime juice causes the filling to thicken on its own without cooking. Serve with whipped cream.