real key lime pie from key west
Living in Miami, every so often I would drive to this shack on U.S. 1 South that sold the VERY best key lime pie in the world. The proprietor was an older lady and she had no problem sharing her recipe. I have made this countless times and it's VERY good but not as delectable as the one from that shack. Sometimes if I close my eyes, it's close. I like it because everything is from scratch. A little piece of KEY WEST in dessert! Real key lime pie is not green & does not have a soft pudding texture. It gets its pale yellow color from the egg yolks and the texture is a firm custard.
Blue Ribbon Recipe
Want to take a trip to the beach from your kitchen? This key lime pie will take your taste buds on vacation. The lime filling is smooth and creamy with the perfect amount of tart flavor. Buttery and sweet, the graham cracker crust is the perfect vessel for the key lime filling. The dollop of whipped cream on top cuts the bite of the tart pie. Enjoy a mini-vacation with each bite.
Ingredients For real key lime pie from key west
- CRUST
-
16graham crackers, crushed
-
3 Tbspgranulated sugar
-
1/4 lbunsalted butter
- PIE FILLING
-
4 lgegg yolks
-
14 ozsweetened condensed milk
-
1/2 cfresh key lime juice (approximately 12 key limes)
-
2 tsplime peel, grated, green portion only
- WHIPPING CREAM FOR GARNISH (OPTIONAL)
-
1/2 cheavy whipping cream
-
2 tspgranulated sugar
-
1/4 tspMadagascar pure vanilla extract
How To Make real key lime pie from key west
-
1CRUST: Preheat oven to 350 degrees F. Mix the ingredients together and press them into a 9-inch pie plate (glass or pre-formed tin is your option). Bake in oven in middle rack for 10-12 minutes until lightly browned. Remove from oven, and cool on a rack. Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily. -
2PIE FILLING: In a stand mixer with the whipping attachment, beat the egg yolks on medium speed until they are thick and turn yellow, DO NOT OVERMIX!
-
3Turn the mixer off and add the sweetened condensed milk, and turn the mixer speed to low. Drizzle 1/2 of the lime juice. Once the lime juice is incorporated, add the other half of the juice and the zest, continue to mix until melted (just a few seconds).
-
4Pour the mixture into the pie shell.
-
5Bake at 350 degrees F for 12 minutes to set the yolks. Remove from oven and cool to room temperature and then refrigerate for approximately 2 hours to set.
-
6WHIPPING CREAM: In a stainless steel medium bowl, combine whipping cream, sugar, and vanilla and whisk by hand until creamy peaks form.
-
7SERVING: Take the pie out of the refrigerator and slice pie in 8ths. Plate pie and add a dollop of whip cream! Try it also with some toasted coconut too!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
