Easy Key Lime Pie
Easy Key Lime Pie, a delicious and refreshing dessert made with a graham cracker crust, sweetened condensed milk, egg yolks, and key lime juice.
Easy Key Lime Pie, a delicious and refreshing dessert made with a graham cracker crust, sweetened condensed milk, egg yolks, and key lime juice.
- Carbohydrate 10.1882 g
- Cholesterol 0 mg
- Fat 0.0847 g
- Fiber 0.484000007212162 g
- Protein 0.5082 g
- Saturated Fat 0.00968 g
- Serving Size 1 1 recipe (121g)
- Sodium 2.42 mg
- Sugar 9.70419999278784 g
- Trans Fat 0.03751 g
- Calories 30 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.
Many home cooks fail this dessert by over-baking the custard until it cracks or browns. Key lime pie relies entirely on the precise chemical reaction between the acid in the citrus juice and the proteins in the dairy and eggs. Sweetened condensed milk provides the necessary sugar and structural thickness without requiring extra cooking steps on the stovetop. Combining these specific ingredients efficiently prevents curdling before the mixture ever reaches the oven.
The Chemistry of Acidic Set Custards
True Key limes yield a tart, floral juice that is significantly more acidic than standard Persian limes. This high acid content reacts with the milk proteins to thicken the filling naturally even before heat is applied. Whisking five egg yolks into the 14-ounce can of condensed milk requires thoroughness to avoid streaks of cooked yolk during baking. Set the oven to 375 degrees Fahrenheit and bake the pie for precisely 15 minutes. The center should still show a slight jiggle when removed from the heat source. Residual heat finishes the cooking process while the pie cools down on the counter.
- Avoid using bottled lime juice containing chemical preservatives, as these additives prevent proper setting.
- Never substitute standard fluid milk or heavy cream for the condensed milk, which lacks the necessary sugar concentration.
- Chill the baked pie thoroughly in the refrigerator for at least two hours before slicing to firm the structure.
