This is a classic recipe for a rich and tangy baked Key Lime Pie. The long chilling time is essential for the filling to set perfectly.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 1 | 8-inch Ready-made Graham Cracker Crust |
| 4 large | Egg Yolks |
| 1 (14 ounce) can | Fat-free Sweetened Condensed Skim Milk |
| 1 teaspoon | Fresh grated Lime Peel |
| 1/2 cup + 1 tbsp | Lime Juice |
Instructions
- Preheat the oven to 350°F.
- In a large bowl, beat the egg yolks with an electric mixer for about 5 minutes, until thick and creamy.
- Add the sweetened condensed milk, lime peel, and lime juice. Beat until well blended.
- Pour the filling into the graham cracker crust.
- Bake for 30 to 35 minutes, or until the filling is set.
- Let the pie cool on a wire rack for 30 minutes.
- Refrigerate for at least 4 hours before serving.
Note
The pie can be stored, tightly covered, in the refrigerator for up to 4 days. Serve with whipped cream or Cool Whip. For the most authentic flavor, use Key limes if available.
