Old Time Key Lime Pie
Yield: 1 9-inch pie
- 1 9-inch pie shell (regular baked or graham cracker crust)
- 3 egg yolks
- 1 can sweetened condensed milk
- 1/2 cup Nellie & Joe's Key Lime Juice (or to taste)
- For Deep Dish pie, ingredients can be doubled.
Instructions:Whisk the egg yolks. Add the condensed milk to egg yolks and whisk thoroughly together.
Stir the Key Lime juice, little by little, into the egg and milk mixture, it will start to thicken.
Pour mixture into pie shell and refrigerate until it sets, about 2 hours. Then it's ready to serve, no baking. (It will set without being chilled, but will not be as firm).
The pie will be light yellow in color, and very rich and tart, but refreshing.
If you are concerned about consuming raw eggs, you can bake the pie in a 350 degree oven for 10 minutes. Alternatively, there are other recipes that involve just heating the milk to boiling, then adding slowly to the yolks, to kill of any bacteria that might be present if you are using non-pasteurized eggs.
If you like meringue, you can use the whites left over for a topping. Or, I usually use whipped cream and almond slices, or provide the whipped cream for garnish when serving.