Very Key Lime Pie
Very Key Lime Pie recipe
Yield
8 servingsPrep
20 minCook
0 minReady
4½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
pie shell (9 inch)
crumbs, ginger-flavoured |
*
|
||
| 28 | ounces |
milk, sweetened condensed
|
|
| 2 | tablespoons |
lime zest
grated |
|
| 1 ⅓ | cups |
lime juice
|
|
| 2 | large |
egg yolks
beaten |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
citric acid
|
* |
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
crumbs, ginger-flavoured |
*
|
| 809.2 | ml/g |
milk, sweetened condensed
|
|
| 3E+1 | ml |
lime zest
grated |
|
| 315 | ml |
lime juice
|
|
| 2 | large |
egg yolks
beaten |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
citric acid
|
* |
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sugar
|
|
Directions
In a medium bowl, stir together the condensed milk, lime zest and juice, egg yolks, salt and optional citric acid.
When these ingredients are thoroughly combined and smooth, pour them into the baked crust.
Chill the pie for 4 hours.
Whip the heavy cream until it forms soft peaks.
Gradually add the sugar and continue whipping until the cream forms stiff peaks.
Spread the whipped cream decoratively over the pie filling, sprinkle the optional lime rind over the cream and serve the pie as soon as possible.
It doesn't cut very neatly, but no one will care.
