Key lime pie is a simple and delicious recipe. It originated a number of years ago in Key West, Florida. It is also the official pie of Florida. Since then, it has become popular in many different locations. In light of this, the recipe has gone through some variations and changes.
This recipe is a variation of the original recipe, and there are a few tips to making this. Key lime pie was originally a no bake recipe. Recently, however, due to the use of raw eggs in the dish, it is considered somewhat dangerous not to bake it. In light of this, I simply put it in the oven for 15 minutes to kill off any bacteria. It helps the pie to set a little better, as well. The original recipe calls for the use of egg yolks only and quite a few of them. I find 2 whole eggs produce the same volume without compromising the integrity of the pie. Key limes where originally used. This recipe uses standard limes, however. You can get away with leaving the pie set in the fridge for 4 to 6 hours. I find you get a firm, beautiful pie if you leave it in overnight. Lastly, you can get away with using any type of crust, but I find a Graham crust really makes the pie. You can crush your own Graham cracker or buy them already crushed.
- For the Crust:
- 1 1/4 cups of crushed Graham Crackers
- 4 tbsp of melted butter
- 1/3 cup of brown sugar
- For the Filling:
- 2 14 oz cans of sweetened condensed milk
- 2/3 cup of key lime juice or regular lime juice
- 2 eggs
- Preheat your oven to 350 degrees F (177 C.).
- Add the Graham crackers, sugar, and butter to a mixing bowl. Using a spatula, mix until they are well combined and a wet, sandy mixture forms. Add the mixture to a 9 inch pie pan. Using a spatula once again, press it down and spread it out until a pie shell forms. Bake the Graham crust pie shell in the oven for 12 to 14 minutes. Remove it and set it aside to cool.
- Add the condensed milk, eggs, and key lime juice to a mixing bowl. Whisk until everything is well combined and the mixture thickens a little.
- Pour the mixture into the pie shell. Put the key lime pie in the oven for an additional 15 minutes. Set it aside to cool a little and place it in the fridge to chill for 4 – 6 hours (overnight is preferred).
- Garnish with some lime wedges. Serve and enjoy your key lime pie.
