It just doesn’t get more American, than the scrumptious and unique flavor of the Key Lime Pie. You have to use authentic Florida Key limes, it’s the only way to reproduce this wonderful dessert. They are smaller, and abundantly more flavorful and pungent than ordinary limes.
Key Lime Pie Recipe-
- 1-1/2 cups graham cracker crushed crumbs
- 2 tbsp. white granulated cane sugar
- 5 tbsp. salted butter
- 15 Key Limes (absolutely essential to this pie – you must use Key Limes)
- 1 14oz. (400 grams) can Carnation Evaporated Milk
- 4 large egg yolks
- ¾ cup heavy cream
- 2 tbsp. confectioners’ sugar
- ½ tsp. pure vanilla extract
- Preheat your oven to 350°F (180°C).
- Make the crust by mixing the graham cracker crumbs, sugar, and butter in a bowl until thoroughly combined.
- Press the crust mixture evenly and firmly, molding it into the bottom and up the sides of a 9″ tart pie pan (also called a quiche pan) with a removable bottom. Place the tart pan on a foil-lined baking sheet and bake until the crust appears well set, about 11-12 minutes.
- While the crust is baking, grate the zest of 6 key limes in a bowl, and juice 14 key limes, or as many as it takes to make 1/2 cup of fresh Key Lime juice.
- Now add together into a large mixing bowl the Key Lime juice, egg yolks, and condensed milk, and whisk vigorously until everything is well incorporated together.
- Pour the Key Lime Pie filling into the crust, place the whole assembled pie in the oven and bake for about 15–20 minutes, or just until the filling is set up well.
- Remove the pie from the oven and place it on a wire rack (or other suitable surface) and allow it to cool to room temperature
- Whip the cream together with the vanilla and confectioner’s sugar, until you see soft peaks forming.
- Spread the whipped topping over the cooled pie.
- To serve, garnish each piece of your Key Lime Pie with a very thin slice of Key Lime, and as always, have some freshly brewed, dark roast coffee to go with it.