Thursday, May 20, 2010

Key Lime Pie

This was another commissioned project. I like having Wanda choose what I'm going to bake for her each month. It takes me outside of my comfort zone and allows me to try new things.

April's treat was a Key Lime Pie. I looked around for a simple yet tasty looking recipe. I found some interesting information regarding baking versus not baking the pie.

Allegedly, the acid from the fresh citrus juices "cook" the eggs that are in the recipe. This is similar to what happens when you make a ceviche (fish "cooked" in citrus juice). However, I did not use fresh key lime juice, so I thought it would be safe to bake the pie.

I got my recipe from Baking Bites. She is always a great source. I used her recipe for the unbaked pie, but the directions for the baked pie.
Key Lime Pie


1 pre-baked graham cracker crust (8 or 9-in.)
1/2 cup fresh lime juice (key lime, if possible)
1 14-oz. can sweetened condensed milk
4 large egg yolks, at room temperature
2 t lime zest (added in)

  1. Preheat oven to 300F.
  2. In a large bowl, whisk together sweetened condensed milk, egg, lime juice and lime zest until mixture is smooth. Pour into prepared crust.
  3. Bake for 20 minutes, until filling is just set and moves only slightly when you gently jiggle the pan.
  4. Cool to room temperature than chill in the refrigerator before slicing.
  5. Top with whipped cream to serve. (I did!)
I think I baked it longer than it said to make sure it was correctly set. But it turned out well. And I got a good review:

Just want to let you know we all enjoyed the key lime pie immensely!!
Thanks so much.....
love ya,
p.s. if you decide you want to go into the dessert business, you may use me as a reference!

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