key lime pie
July 10, 2020
“Sweet, sour, refreshing and satisfying...Coming of the beaches in South Florida, going out to dinner, and capping of the the perfect day with the perfect dessert” -Chef Ant
What you’ll need:
~3 pies
Crust:
11.25 oz graham cracker crumbs
2.66 oz granulated Sugar
9 oz melted butter
Filling:
47 oz sweetened condensed milk
27 oz key lime juice
12 egg yolks
2 limes, just the zest
Instructions:
Divide pie crust mixture between three pie tins/molds and pat into place
Bake at 350 degrees for 10 minutes, and allow to cool completely
In a stainless steel bowl, whisk the zest and egg yolks together for 1-2 minutes, until pale yellow in color
Whisk in the sweetened condensed milk, and the key lime juice
Let the mixture stand for 20-30 minutes in the refrigerator to thicken
Divide the mixture between the three cooled pie crusts
Bake at 350 degrees for 25-27 minutes (the center will still have the slightest jiggle to it)
Note: this recipe will convert to 80 mini tartlet pies for parties
Cool completely, and cut to desired thickness for service
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