Key Lime Pie

Name: Key Lime Pie
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Cuisine: American
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

Over a year ago 5,427 views

Prep: 45 mins

Cook: 120 mins

American Dessert

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

Accompaniment

Description

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

Method

1
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.