As we caravaned across the country this spring, we called on Caroline to whip up this delicious pie. This fresh desert can be cooked in either a conventional oven or a convection/microwave oven. In fact, originally, other than setting the crust, this pie was not even cooked! Nowadays, of course, we do in order to kill any bacteria in the egg yolk. It is easy and quick to make, is a crowd pleaser, and does not require a ton of equipment or counter space— in other words, this is a perfect recipe for camping!
Key Lime Pie
This fresh desert can be cooked in either a conventional oven or a convection/microwave oven. In fact, originally, other than setting the crust, this pie was not even cooked! Nowadays, of course, we do in order to kill any bacteria in the egg yolk. It is easy and quick to make, is a crowd pleaser, and does not require a ton of equipment or counter space— in other words, this is a perfect recipe for camping!
Ingredients
- 1 lb of key limes you can substitute Persian limes, about 6* for 1/2 cup of lime juice
- 1 14 oz can of condensed milk the sweet variety
- 4 egg yolks
- 1 graham cracker crust regular size not the deep dish
- You can use bottled key lime juice such as Nellie and Joes but it does change the flavor. Nothing is a good as fresh!
Instructions
- Pre-heat the oven to 320 degrees. Be sure to check out my post on Tackle that Stove for a suggestion to disperse the direct flame that can burn the bottom of any recipe
Putting it all together:
- Place the graham cracker crust on a small baking sheet and place in the preheated oven for 10 minutes, remove it from the oven and let it cool to about room temperature
- In a medium size bowl:
- -Grate 1 Tbs of lime zest
- -With a wire whisk, beat the 4 yolks and zest until the yolks turn slightly green, about 45 seconds
- -Add 14oz of condensed milk and whisk until completely blended
- -Add 1/2 cup of lime juice all at once and blended completely
- After about 30 seconds of blending, you will notice the mixture begins to get thicker. It’s because the acid in the lime juice is actually “cooking” the yolks. Once thoroughly blended and it has begun to thicken, cover the mixture which a piece of plastic. Actually put the plastic right on the mixture and leave it for about 7-10 minutes
- Pour the thickened mixture into the cooled pie crust and return to the 320 degree oven for 20 minutes.
- Remove pie from the oven and let it cool completely. Cover it and put it in the refrigerator for 2-3 hours, until chilled.
Notes
Serve with whipped cream or a personal favorite, whipped sour cream (no sugar added). The topping can be used to decorate the pie or serve on the side. Tips: If you are serving a larger group, use a deep dish crust and double the recipe
