Our sponsor for the upcoming Spring Sweets Week event was so incredibly generous this year I'm doing a few posts ahead of time. Melissa's Produce sent three bags of Key Limes and I knew I had to make my husband his favorite pie.
I searched and found this recipe for Classic Key Lime Pie on the King Arthur Baking Company website. I had a store bought crust I wanted to use up so only made the filling.
The most labor intensive part of this pie is juicing the Key limes. I highly recommend the drop in and squeeze type of juicer, I tried it originally with my over the measuring cup one and kept flipping it over.
I used my hand mixer for the beating the ingredients but you can use a stand mixer if you like. I did not use the lime oil called, my limes were perfect. I liked the tip in the recipe about testing the center for doneness and I used an instant read thermometer to do that.
Classic Key Lime Pie
Ingredients
- 9" graham cracker crust
- 1 tablespoon grated Key lime zest
- 3 large egg yolks
- 14 ounce can sweetened condensed milk
- 2/3 cup Key lime juice or lime juice, freshly squeezed
- 1/8 to 1/4 teaspoon lime oil, optional
- Whipped cream, lime slices or lime zest for decoration, optional
Instructions
- Preheat oven to 325º. Beat the lime zest and egg yolks at high speed with an electric mixer for about 4 minutes until the mixture is lightened and thicker.
- Add sweetened condensed milk.. Beat at high speed for 3 minutes; the filling will become slightly thicker, and gain a bit of volume. Stir in lime juice until combined. Add lime oil to taste, if desired
- Pour the mixture into the crust, and return the pie to the oven. Bake for about 25 minutes, the pie should wobble slightly in the middle and be about 145º when tested with an instant read thermometer.
- Cool pie on a wire rack and then refrigerate for several hours before serving. Top with whipped cream and lime slices or zest if desired.
Notes
Filing recipe from https://www.kingarthurbaking.com/recipes/classic-key-lime-pie-recipe
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