Try this amazing Key Lime Pie recipe.
- Carbohydrate 1.273525 g
- Cholesterol 0 mg
- Fat 0.0105875 g
- Fiber 0.0605000009015203 g
- Protein 0.063525 g
- Saturated Fat 0.00121 g
- Serving Size 1 1 Serving (15g)
- Sodium 0.3025 mg
- Sugar 1.21302499909848 g
- Trans Fat 0.00468875 g
- Calories 4 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Standardizing citrus custard ratios requires understanding how acid interacts with dairy proteins rather than relying on guesswork. Florida bakers originally depended on canned condensed milk because refrigeration was scarce, which creates a chemically stable base when mixed with tart juice. Five egg yolks provide sufficient lecithin and proteins to thicken one fourteen-ounce can of milk without additional starch. Substituting bottled juice for fresh squeezing alters the sugar-to-acid balance because commercial pasteurization reduces volatile aromatics.
Adapting Proportions Across Pan Sizes
Multiplying ingredients for larger groups demands strict adherence to depth rather than surface area. Baking a thicker pie in a deep-dish pastry shell requires extending the oven time by five minutes while keeping the heat at 375 degrees Fahrenheit to ensure the center reaches thermal coagulation. Halving the volume for smaller ramekins decreases the required baking window down to roughly ten minutes, preventing the edges from rubberizing before the middle sets.
- Watch for the surface to lose its glossy sheen and develop a faint jiggle.
- Cool the baked pie at room temperature for thirty minutes before transferring it to refrigeration.
- Store the finished dessert covered for up to three days.
