KEY LIME PIE AUTHENTIC RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

Steps:

• CRUST: Preheat oven to 350 degrees F. Mix the ingredients together and press them into a 9-inch pie plate (glass or pre-formed tin is your option). Bake in oven in middle rack for 10-12 minutes until lightly browned. Remove from oven, and cool on a rack. Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily.
• PIE FILLING: In a stand mixer with the whipping attachment, beat the egg yolks on medium speed until they are thick and turn yellow, DO NOT OVERMIX!
• Turn the mixer off and add the sweetened condensed milk, and turn the mixer speed to low. Drizzle 1/2 of the lime juice. Once the lime juice is incorporated, add the other half of the juice and the zest, continue to mix until melted (just a few seconds).
• Pour the mixture into the pie shell.
• Bake at 350 degrees F for 12 minutes to set the yolks. Remove from oven and cool to room temperature and then refrigerate for approximately 2 hours to set.
• WHIPPING CREAM: In a stainless steel medium bowl, combine whipping cream, sugar, and vanilla and whisk by hand until creamy peaks form.
• SERVING: Take the pie out of the refrigerator and slice pie in 8ths. Plate pie and add a dollop of whip cream! Try it also with some toasted coconut too!