There is an old saying "keep it simple stupid". That applies to key lime pie. There are three basic things to remember with this pie. First, use only real key lime juice. There is a distinct difference between regular lime juice and key lime juice. Key limes are small, about the size of a walnut and are yellow-green in color. It will take about a dozen or so to make 3/4 cup of juice. Your best bet is to get a bottle of juice from a fruit stand, but make sure the label states it is real key lime juice. There are a lot of substitutes floating around. Second, don't ever buy a green key lime pie. The pie should be a cream color. Third, don't start adding additional items to the recipe. They don't work. I personally steer away from meringue. Save that for the lemon pie. If you must put something on the pie, put a little real whipped cream on just before serving.
‘Real’ Key Lime Pie
Ingredients:
Bottom Crust:
11/2 cups graham-cracker crumbs.
1/4 cup sugar.
1/4 cup finely chopped almonds.
1/4 cup melted butter.
Pie filling:
6 egg yolks.
1 - 14 ounce can sweetened condensed milk.
3/4 cup of
key lime juice.
Directions:
Bottom Crust
Preheat oven to 375 degrees F.
Combine
the crumbs, sugar, almonds and butter in
a bowl. Blend well.
Use the mixture to line the bottom
and sides of a 10 inch pie plate.
Bake
8 to 10 minutes.
Remove the crust to a rack and let
cool.
Pie filling:
Reduce oven heat to 350 degrees F.
Beat the yolks
well in a mixing bowl.
Pour in the condensed
milk, stirring constantly.
Add the key lime juice.
Pour the mixture into the pie crust and bake for
about 15 minutes.
Remove and cool on rack. After
completely cooled, refrigerate until ready to serve.
If you cheat and buy a prepared cracker crust,
I won't tell! Just remember, this pie is tart.
