Key Lime Pie

[browniebaker]

Key Lime Pie

Serves 8 as Dessert.

This recipe uses double the filling of the usual Key lime pie recipe, which fills the pie-crust all the way to the top for a pie that's nice and high. (I use an Anchor Hocking or Pyrex glass pie plate, which has a capacity of about four cups.)

pastry for 9" single-crust pie

6 large egg yolks

2 14-ounce cans sweetened condensed milk

1 cup Key lime juice

Line 9” glass pie-plate with rolled-out dough. Prick pastry all over with fork. Cover and refrigerate for at least one hour and up to 24 hours. Freeze for 30 minutes just before baking.

Position oven-rack at lowest level in oven. Preheat oven to 425 degrees. Remove pie pastry from freezer, line with aluminum foil that has been pricked all over with fork, and fill with pie weights. Bake at 425 degrees for 15 minutes.

While pastry is baking, mix egg yolks by hand into sweetened condensed milk, just until blended. Gradually stir in lime juice until mixture thickens.

Lower thermostat to 350 degrees. Remove pie-plate from oven, and lift out foil and pie weights. Pour filling into pie-plate. Cover edges of crust to prevent excessive browning. Bake at 350 degrees for 20 to 30 minutes, or just until set. Cool to room temperature. Serve at room temperature or chilled, garnished with whipped cream, lime slices, or lime zest if desired.

Keywords: Dessert, Pie, Easy

( RG1112 )