Key Lime Pie
Try this Key Lime Pie recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 9
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 egg yolks
- 1 pint heavy whipping cream
- 1 1/2 teaspoons vanilla
- 1 9- inch graham cracker crust pie shell (i used this r
- 2 14 ounce cans of sweetened condensed milk (2 1/4 cups)
- 1 cup lime juice
- 2 tablespoons grated lime rind
- Carbohydrate 4.9099611187717 g
- Cholesterol 69.9266666666667 mg
- Fat 1.56784222233683 g
- Fiber 0.732888881247977 g
- Protein 1.16842000046107 g
- Saturated Fat 0.548357777790487 g
- Serving Size 1 1 Serving (56g)
- Sodium 3.76744444603589 mg
- Sugar 4.17707223752372 g
- Trans Fat 0.0911442222799667 g
- Calories 33 calories
*If making the graham cracker pie crust from scratch, allow at least 2 hours for it to chill in the fridge. Preheat the oven to 350 degrees F. Beat the egg yolks until light and lemon colored. Using a wire whisk, beat in the condensed milk. Blend in the lime juice and grated lime rind. Spoon into the pie crust and smooth the top. Bake for 12 to 15 minutes until gently set. Cool and refrigerate for at least four hours or overnight to set.Before serving, whip the cream with the vanilla until stiff peaks form. Pipe the cream onto the pie and garnish with extra sliced limes if desired.Recipe from The Junior League of Salt Lake City's Heritage Cookbook
