kiss key lime pie

★★★★★ 1
BobbiGee avatar
By Bobbi Gulla
from Philadelphia, PA

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"... Enjoy!

★★★★★ 1
serves It depends on who's eating it. It disappears in my home...
prep time 10 Min

Ingredients For kiss key lime pie

  • 1
    9
  • 2
    14 oz cans eagle brand sweetened condensed milk
  • 4
    egg yolks
  • 3/4 c
    nellie & joe's key lime juice [use this brand, it's worth it]!
  • 1 c
    heavy cream [optional for whipped cream]
  • vanilla to taste [optional for whipped cream]
  • powdered sugar to taste. optional for whipped cream
  • my pictures show a half batch. we ate it in <48 hours.

How To Make kiss key lime pie

  • 1
    Preheat oven
  • 2
    Eagle brand sweetened condensed milk
  • 3
    Eggs [yolks only] in bowl
  • 4
    Accent
  • 5
    Adding Accent to yolks
  • 6
    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. ;-)
  • 7
    Pouring lime juice into bowl
  • 8
    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
  • 9
    Ready made graham pie crust Put mixture into crust
  • 10
    Put pie into oven
  • 11
    Bake @ 350 degrees for 15 minutes. Do NOT OVERCOOK!!!!! Texture gets gritty if overdone.
  • 12
    Let stand at room temperature for 1 hour
  • 13
    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. ;-)
  • 14
    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.
ADVERTISEMENT
ADVERTISEMENT