Key Lime Pie

August 5, 2012 at 12:03 pm Leave a comment

To bake or not to bake, that is the question. The fear of salmonella, and other food-borne pathogens, has created a change in the classic recipe. Many claim baking causes a change in the texture; I can’t argue that point. But, is that change a bad thing? I think in the end, it’s a personal choice. So I give you a few options.

1 prebaked graham cracker crust
3 egg yolks (or 2 whole eggs)
1  14 ounce can sweetened condensed milk
2/3 cup lime juice
1 tablespoon lime zest (optional)

Whisk together eggs and condensed milk until well combined
add lime juice and zest, mix well

Unbaked
Pour into pie shell
refrigerate for a minimum of 4 hours or overnight

Baked
Pour into pie shell
bake for 10 minutes at 300°F
cool completely and refrigerate before serving

Or, there’s the curd method. All you have to do is substitute lime juice for lemon. I haven’t tried this, but there’s no reason why it wouldn’t work.

Photo shows individual servings in canning jars for brown-bag meals.

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Entry filed under: Desserts.

Moo Shu Vegetables Lime (or lemon) Meltaways – A small batch

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