Leslie’s Key Lime Pie

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This classic Florida dessert is made with egg yolks, sweetened condensed milk, fresh key lime juice and a traditional graham cracker crust. It is sweet, tart, smooth and creamy all in one refreshing bite. Key lime pie is known for its delicate creamy texture, sweet but tart flavor. Add a dollop of whipped cream and garnish with a slice of key lime, there you have a bright and aromatic dessert waiting for you after dinner. It is impossible to refuse a slice even for a non-pie eater like me.

Key lime pie is supposed to be bright yellow in color. Please don’t make it white or green by using other ingredients. Key lime pie has the best flavor and texture when it is done the traditional way. Enjoy it like ice cream, eat it as soon as it comes out the freezer.

As I found out, it is hard to get real Florida key limes unless you live in Florida. Persian lime is what we generally see in the stores. Persian lime is bigger than key lime, with less acidic and flavor. But still, it has a classic lime flavor, tart, fragrant. I like the size 200 limes. They are fresh, juicy and with plenty of lime flavor.

Lynard and I love our homemade key lime pie. It has so much flavor, just a small piece will satisfy your sweet crave. To me, that tingling burst of freshness melted in your mouth is priceless. We are so proud of our fabulous, super indulgent key lime pie. This gives me a surprisingly new perspective on pies. I never liked pies before, but I can’t wait to make another key lime pie now.

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Leslie’s Key Lime Pie

Mix the cracker crumbs, sugar and butter for crust. Add zest of 1 lime if you want, optional. Firmly press the mixture with a flat bottom measuring cup, form the crust evenly across the bottom and up the sides of the pie plate, close to the rim. Bake 8 to 9 minutes at 350 degrees F. Let cool at room temperature.

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Preheat the oven to 350 degrees F. Use an electric mixer to beat the egg yolks until creamy, about 1 to 2 minutes. Add the salt and zest. Alternately add milk and lime juice, 1/3 at a time. Mix until just combined. (Don’t over mix, it will get watery.) Put aside for 5 minutes, let the flavors settled.

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Pour the filling in the pie crust, bake for 28 minutes until the custard is set and the center still a little jiggly. Don’t brown or crack the pie. Let cool at room temperature for 30 to 45 minutes, run a knife around the edge. While it is still warm, chill the pie in the freezer for at least 6 hours. When serve, let thaw for 5 minutes at room temperature. Top with whipped cream if desired. Enjoy.

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Print recipe:

Leslie's Key Lime Pie

  • Servings: 10 to 12 | Recipe by Leslie at Soups Ahoy
  • Print

Key Lime Pie pic9 print

Ingredients and Instructions

1 (14 oz) can sweetened condensed milk, 1 (5 oz) can evaporated milk, mix together
8 large egg yolks, at room temperature, 1/4 teaspoon regular salt
1 cup fresh key lime juice, not more  (about 8 size 200 limes)
1 to 2 teaspoons key lime zest, about 2 limes, not more

14 graham crackers, finely crushed in a zip-lock bag or food processor
2 tablespoons granulated sugar, 6 tablespoons melted butter, cooled

1 deep pie plate:  9.5-inch round, 1.6-inch deep

Preheat the oven to 350 degrees F.  Crust:  8 to 9 minutes,  Pie:  28 minutes

Mix the cracker crumbs, sugar and butter for crust. (Add zest of 1 lime, optional.) Firmly press the mixture with a flat bottom measuring cup, form the crust evenly across the bottom and up the sides of the pie plate, close to the rim. Bake for 8 to 9 minutes at 350 degrees F. Let cool at room temperature.

Preheat the oven to 350 degrees F. Use an electric mixer to beat the egg yolks until creamy, about 1 to 2 minutes. Add the salt and zest. Alternately add milk and lime juice, 1/3 at a time. Mix until just combined. (Don’t over mix, it will get watery.) Put aside for 5 minutes, let the flavors settled.

Pour the filling in the pie crust, bake for 28 minutes until the custard is set and the center still a little jiggly. Don’t brown or crack the pie. Let cool at room temperature for 30 to 45 minutes, run a knife around the edge. While it is still warm, chill the pie in the freezer for at least 6 hours. When serve, let thaw for 5 minutes at room temperature. Top with whipped cream if desired.


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https://soupsahoy.wordpress.com/2016/04/04/leslies-key-lime-pie/

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