KISS KEY LIME PIE
I spent 4 months the hot summer of 2010 making at least 3 pies a week to come up with the ultimate key lime pie. I call it KISS for Keep It Simple Stupid! NO ONE can screw up using this recipe. The only time I ruined it was 1 time when I fell asleep & burnt the crust. ;-) This recipe was published on-line but I can't remember...
Provided by Bobbi Gulla
Categories Desserts
Time 10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven
- 2. Eagle brand sweetened condensed milk
- 3. Eggs [yolks only] in bowl
- 4. Accent
- 5. Adding Accent to yolks
- 6. Nellie & Joe's Key West Lime juice. Using "the good stuff" is a MUST! If you use regular lime juice from a green plastic lime-shaped container... What can I say, you get what you pay for. ;-)
- 7. Pouring lime juice into bowl
- 8. Wisking yolks, milk & juice. You can wisk it by hand [no problem] but I prefer the consistency when I use the electric mixer using the wisk attachment. I usually wisk, working speed up to high. Then I beat for 1 full minute. I don't know if I'm being ridiculous, but I spent a whole summer trying variations to get this to perfection. "Knock on wood!" I wouldn't want to jinx it... And a bit of salt over the shoulder too. hahahaha
- 9. Ready made graham pie crust Put mixture into crust
- 10. Put pie into oven
- 11. Bake @ 350 degrees for 15 minutes. Do NOT OVERCOOK!!!!! Texture gets gritty if overdone.
- 12. Let stand at room temperature for 1 hour
- 13. Chill in refridgerator for at least 4 hours. You can tell its done when you cut a slice and its "set". If pie falls into space where piece was, it not done. ;-)
- 14. Cut a piece & enjoy!!! Some people like it with my homemmade whipped cream. I prefer to eat it plain; I LIKE the tartness. To each his/her own.
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