Key Lime Pie Recipe at MyDish

Key Lime Pie

4 stars based on 2 reviews Rate this Recipe

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.
    •

    Comments Add your comment

    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

    By Views 2906  Added Tue May 27 2008


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

    Most Viewed Pages