I spent 4 months the hot summer of 2010 making at least 3 pies a week to come up with the ultimate key lime pie. I call it KISS for Keep It Simple Stupid! NO ONE can screw up using this recipe. The only time I ruined it was 1 time when I fell asleep & burnt the crust. ;-)
This recipe was published on-line but I can't remember the name of the web site.
Any unskilled baker can make this recipe!!!
Some people like whipped cream on their pie [they say it cuts the tartness], so I'll include it on the recipe. But my personal taste says "eat it plain & pucker up"...
Nellie & Joe's Key West Lime juice. Using "the good stuff" is a MUST! If you use regular lime juice from a green plastic lime-shaped container... What can I say, you get what you pay for. ;-)
Pouring lime juice into bowl
Wisking yolks, milk & juice. You can wisk it by hand [no problem] but I prefer the consistency when I use the electric mixer using the wisk attachment. I usually wisk, working speed up to high. Then I beat for 1 full minute. I don't know if I'm being ridiculous, but I spent a whole summer trying variations to get this to perfection. "Knock on wood!" I wouldn't want to jinx it... And a bit of salt over the shoulder too. hahahaha
Ready made graham pie crust
Put mixture into crust
Put pie into oven
Bake @ 350 degrees for 15 minutes. Do NOT OVERCOOK!!!!! Texture gets gritty if overdone.
Let stand at room temperature for 1 hour
Chill in refridgerator for at least 4 hours. You can tell its done when you cut a slice and its "set". If pie falls into space where piece was, it not done. ;-)
Cut a piece & enjoy!!!
Some people like it with my homemmade whipped cream. I prefer to eat it plain; I LIKE the tartness. To each his/her own.