Key Lime Pie (MRS)

By hmp13

If you don’t like the texture of lime zest in an otherwise smooth and silky filling, feel free to leave it out. Although it isn’t really a key lime pie without key lime juice, regular lime juice is just as delicious in this pie. For those who like a wonderfully tart pie, serve it plain, or you can top it with a dollop of whipped cream. If the pie sticks to the pan when you’re scooping it out, try dipping the bottom of the pan into a bowl of warm water to loosen it.

Ingredients

• 1 recipe Graham cracker crust, prebaked
• 4 egg yolks
• 1 rounded tablespoon grated lime zest
• 1 can sweetened condensed milk
• 1/2 cup freshly squeezed lime juice, made with key limes or regular limes

Preparation

Step 1

Preheat the oven to 325.

Whisk the egg yolks and lime zest together in a bowl for about 2 minutes, until a light greenish yellow color. Whisk in the milk, then the lime juice, and set aside at room temperature for about 5 minutes, until the filling thickens and the whisk leaves tracks in it. Spread the filling evenly in the crust.

Bake for about 15 minutes, until almost completely set. The filling should wobble a bit when the pan is jiggled. Cool to room temperature on a wire rack, then chill in the refrigerator for at least 3 hours before slicing.