MyFavoritePie : Traditional Key Lime Pie Recipe |
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Traditional Key Lime Pie Recipe Ingredients
Directions Before
you start mixing in any of the ingredients, extract that juice
from the keylimes. As a reference, I used 18 limes to get my 1/2+
cup of juice. I also bought this neat little tool from Cooking.com
that makes juicing these limes a breeze... Neat
Tool! Once those two are mixed, start pouring in the Key Lime juice and continue mixing until smooth. Pour mixture into the pie shell and bake for 10-12 minutes. The time in the oven is to kill any bacteria from the raw eggs. Allow to cool once out of the oven and refrigerate for at least 2 hours before serving. Something else you can also do before serving is to stick it in the freezer for 20-30 minutes. This will make the pie a little firmer. Have Cool Whip or Whipped Cream ready and enjoy! Pictures:
Here are the essential indredients that you're going to need. We've got eggs, pie shell, Key Limes, one can of sweetened condensed milk, and a wire whisk. If you don't have a whisk, an electric mixer on medium should do.
This is the lime juicer that I picked up from Cooking.com. It's a great time saver and helps keep the seeds out when you're squeezing these little things. If you missed the link above, click here to check out this handy tool.
I personally like very sour foods. The more it makes my eyelid twitch, the better! So I put a little more than a half cup. You might want to try an even half cup before you add more juice to the mix. You might find that more than a half cup is too much.
After a few minutes in the oven, your pie should look something like this one. After it cools off, put it in the refrigerator for a few hours before serving. (Makes me want one just thinking about it.) The counting of carbs/calories does not apply to this pie! It's made to be eaten and enjoyed. Now, time to get in that kitchen and make some Key Lime Pie!
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