Recipe Wanted: Key Lime Pie
Posted by Ben | Under Recipe Wanted Sunday Aug 24, 2008 
My husband loves Key Lime Pie and orders it in many restaurants. He is very particular about it and will send it back if it is not tart enough. I would love to have a good Key Lime Pie recipe.
Denise Sparkman Plunkett
Fort Myers, FL
READERS: Help Denise find a great recipe… please post your favorite Key Lime Pie recipe in the ‘comment’ section.
Denise, I will get mine together, it is the way my mom used to do it and it was all fresh. None of the bottled juice.
Key lime pie
1 pre-baked pie crust, traditional or graham cracker, or cookie — your choice
filling:
1 can sweetened condensed milk (Eagle-brand is one I use)
1/2 cup Key lime juice, plus grated
4 large egg yolks, beaten
rind of 4 limes
Combine milk, lime juice egg yolks, beat well till thickened slightly. Add grated rinds; stir again.
Pour into prepared pie shell.
Topping (variations)
4 egg whites and 2 tablespoons sugar, plus pinch of cream of tartar; beat whites till soft foam, then add sugar and cream of tartar, beating to stiff foam to make meringue and top pie. Bake at 400 till lightly browned.
Whipped cream and sour cream: 2/3 cup sour cream; 1 container whipping cream and 3 teaspoons sugar (optional).
Top firm pie with sour cream. Whip cream, add sugar and whip again till stiff. Spread over top of sour cream on pie. (The sour cream gives it just a bit of dimension.)
Another variation: Use small package (3 oz.) cream cheese in the filling; this makes a type of cheesecake filling, and is NOT traditional.
PS: Any Yankees reading this should know that Key lime pie is yellow, never green, and should never contain green food coloring!
A friend of mine made this and I thought it was wonderful! I love a tart Key Lime Pie too.
10 egg yolks (you can get by on 8 if you are in a dire situation)
½ bottle of Nellie and Joe’s Key Lime concentrate
3 cans of Borden’s (or store brand) Sweetened Condensed Milk – I sometimes use fat-free, but what’s the point in this recipe?!
Mix it all together and pour into a large graham cracker crust. Support the bottom – it is dense!
Bake at 300 for 45 minutes to an hour.
Test for shakiness – the eggs need to be really cooked! Serve cooled or chilled. Chill leftovers.
Denise the best key lime that I have ever had was when my son and I were on a scubdiving outing down in the keys, at homestead there is a restaurant called the mutineer, I think thay sell resipe, good luck.
Key Lime Pie — from Binky Williams
Graham Cracker Crust - 9 inch
6 Tablespoons butter, melted
5 Tablespoons sugar
2 cups crushed graham crackers
1/2 teaspoon cinnamon
mix and bake 10 minutes @ 350 degrees
Key Lime Pie
4 egg yokes
1 can Eagle Brand Milk
1/2 cup key lime juice
mix well bake 10 minutes
Meringue
4 eggs whites
3/4 cup sugar
1/2 teaspoon Vanilla
Beat until forms peaks
Bake until light brown.
I see you recieved several pie recipes, but here is a Key Lime Cake that is great. It was actually from a Home and Farm magazine here in Tennessee!
Key Lime Cake
1 box moise lemon cake mix (I use Duncan Hines)
1 4 ounce lemon instant pudding mix
4 eggs
1 cup vegetable oil
3/4 cup water (I used 1/2 cup)
1/4 cup key lime juice (I used 1/2, this gives more of a lime taste)
Preheat oven to 350 degrees. Grease and flour 10-inch bundt pan. Combine all cake ingredients. Beat 2 minutes at medium speed. Bake 50-60 minuets. Cool for 30 minutes in pan. Invert to cooling rack. Return cake to clean bundt pan. Poke holes in warm cake and pour glaze over top of cake. Let sit about 20 minutes. Invert on cake plate.
Glaze
2 cups powdered sugar
1/3 cup key lime juice
2 tablespoons water
2 tablespoons melted butter
Blend ingredients well and pour over cake. NOTE: I kept back about a third cup of glaze. After turning cake out on cake plate, I added more powdered sugar to the samll amount and then let it drizzle over cake. Makes a nice finish.
Here’s our favorite, really simple, Key Lime Pie. Since my kids hate meringue, we serve with whipped cream on the top or the side.
1 pre-made Graham Cracker Pie Crust
3 large egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup fresh key lime juice
2 tsp grated lime zest
Preheat oven to 350 degrees (F). Bake the crust for 5 minutes. Remove crust from the oven but don’t turn the oven off. You’ll need it at the same temp for the pie.
Combine egg yolks and sweetened condensed milk in a mixer at high speed for around 5 minutes. Gradually beat in the lime juice. Fold in the lime zest with a spoon or spatula.
Pour the filling into the crust and bake the pie for 6 to 8 minutes. Remove from the oven. Let the pie cool to room temperature and then refrigerate uncovered for 3 to 4 hours before serving. Top with whipped cream and serve.
My Key Lime Pie recipe has been submitted to the Editor and hopefully will appear soon. And yes, it is plenty tart!