Recently I was wanting to make a cool and refreshing summertime pie. I did not have much fresh fruit on hand and I did not want to go to the store to buy any.
I did have a few limes that I thought would be perfect for a lime pie. I looked through a few cookbooks and decided to make the Key Lime Pie from the America’s Test Kitchen TV Show Cookbook. It was a very simple recipe that I knew I could put together quickly with the ingredients that I had.
I know this pie is not technically a key lime pie, because I used regular limes, but it still tasted great. I mean how can it be bad with egg yolks and sweetened condensed milk in it.
This pie was so rich and creamy. My whole family loved this and I will be making this again.
Key Lime Pie
- 4 large egg yolks
- ½ cup lime juice, 3 or 4 limes
- 1 (14-ounce) can sweetened condensed milk
- 1 Graham Cracker Crust ( I used a gluten free crust)
- Whisk yolks in a medium bowl about 2 minutes.
- Whisk in the condensed milk until smooth, then whisk in lime juice. Cover the mixture and set aside at room temperature until thickened, about 30 minutes.
- Pour the thickened filling into pie crust.
- Bake pie at 325 for 15-18 minutes or until the center is firm, but still slightly jiggles when shaken.
- Cool on a wire rack, about 1 hour, then refrigerate until the filling is chilled and set, about 3 hours.
The original recipe called for lime zest. I am not a big fan of lime zest in pies, so I skipped that step. If you want to add 4 teaspoons of lime zest when you whisk the eggs.
This post linked to Potluck Sundays.