Tuesday, May 24, 2011

Classic Key Lime Pie

It's hard to beat a classic key lime pie recipe. They're quick and easy (except for zesting and juicing the key limes!). At one point, this was my favourite pie.

Classic Key Lime Pie

1 pie shell
1 can sweetened condensed milk (15 oz) (this is the only annoying bit because the Canadian cans are smaller, so you end up using 1.5 cans or so – almost 2 cups)
1 tbsp grated key lime zest
1/2 cup key lime juice
1/4 tsp salt
2 eggs, separated
2 tbsp sugar

1. Prepare a baked pie shell. (I cheated and just used a pre-made graham cracker crust.)
2. Preheat oven to 350F.
3. Mix together condensed milk, zest, lime juice, salt, and two egg yolks. Stir until thickened, a result of the reaction of the milk with the citrus juice.
4. Pour the mixture into the baked crust.
5. Beat 2 egg whites until frothy. Slowly add in sugar, whipping until stiff but not dry.
6. Cover pie with meringue.
7. Bake pie 10-15 minutes or until lightly browned.

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