Key Lime Pie
Hi! I need to make a key lime pie this weekend to bring over to a dinner party. Can anybody provide a really great favorite recipe? Thanks in advance!
Which camp are you in? Pastry crust or graham cracker crust? Meringue topping, whipped cream, or no topping? Wars have been fought over lesser issues.
Seriously, though, I feel that the easiest way is to follow the recipe on the Nellie & Joe's bottle. Most recipes are minor variations on the egg yolk, lime juice, and condensed milk theme. If you can find fresh key limes and have the patience to juice those little buggers, more power to you. I won't look down my nose at the bottled juice.
Btw, I prefer graham crust and a meringue (for which I use a blowtorch to color it evenly.
The recipe on the bottle is how jfood goes with the following modifications:
- He makes a double batch. it fill the crust to the top which jfood likes
- He uses 5 egg yolks and one whole egg. The white from one egg (it was a mistake at one point) adds a really nice lightness to the filling
- He uses the graham cracker version
And he likes whipped cream over meringue.
Here's the recipe I use. It doesn't use the pre-sweetened key lime juice and it calls for separating the eggs and folding in stiff egg whites. I find it lighter but delicious.
3 eggs, separated
1 14-ounce can condensed milk
1 tablespoon grated lime zest
1/2 cup lime juice
Dash of salt
1 9-inch homemade graham cracker crust
Preheat oven to 350 degrees.
In a large bowl, beat the egg yolks well. Add condensed milk, lime zest, lime juice and salt. Mix well.
In another bowl, beat whites into stiff peaks. Fold into lime mixture.
Pour into pie shell and bake just to set, about 10 to 15 minutes.
Serve chilled with whipped cream on the side.
That's just the brand of bottled key lime juice that I find most easily available. It's NOT presweetend. You might be thinking of Rose's Lime Juice and, having once worked for that company, I can tell you don't use it in your kitchen at all.
There are a bunch of recipes on thier website.
Oddly enough, I couldn't find the one from the bottle on their site. This is the recipe, though.
1 9" Graham Cracker pie crust
1 14 oz can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key Lime Juice
Combine condensed milk, egg yolks and lime juice. Blend until smooth. Pour into pie crust and bake at 350 for 10 minutes. Allow to stand for 10 minutes before refrigerating. Just before serving, top with fresh whipped cream and garnish with lime slices.
I really hate wasting the egg white, though, so I make a meringue out of them to top the pie.
I have to admit, the key lime pie at Joes' Stone Crab is one of the best I've ever had. It looks like the only real difference, though, is the amount of lime juice used in the filling. Can't argue with that.
Try to get Mexican limes if you can from a Latino market. They're smaller, an uneven colored, but the same as Key limes I understand.
The Bearr's Seedless limes in the chain supermarkets (big kelly-green ones) don't have the same unique flavor.