KEY LIME PIE
This recipe came to The Times in a 1991 magazine article by film critic David Edelstein about Florida culinary specialties like conch chowder, alligator, stone crabs and Key lime pie. Key limes are small, yellowish, seedy and wildly more tart than their ordinary Persian counterparts. Unfortunately, Key limes grow slowly, so many Florida farmers replaced their Key lime trees with Persian ones. You can buy bottled Key lime juice at most supermarkets, but you can also make this easy pie with regular limes, although it won't be quite as delightfully tart.
Provided by The New York Times
Categories easy, weekday, pies and tarts, dessert
Time 3h30m
Yield One 9-inch pie
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.
- Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.
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