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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This Key Lime Pie recipe is from Cook's Ilustrated March 1,1997. I had to stop myself from eating the whole pie. Prep time does not include 3 hour refrigeration time. Ingredients:
4 teaspoons lime zest, grated |
1/2 cup lime juice |
4 large egg yolks |
1 (14 ounce) can sweetened condensed milk |
Directions:
1. Preheat oven to 325°.
2. Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes.
3. Beat in milk, then juice; set aside at room temperature to thicken.
4. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.
5. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.).
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