For Pie:
1 9-inch pie crust, prepared, blind baked, cooled
14 oz condensed milk
6 egg yolks
½ cup lime juice, preferably Kermit’s Key Lime Juice, or juice of 5 limes
For Whipped Cream:
1 cup heavy whipping cream, chilled
2 tbsp granulated sugar
In a heatproof mixing bowl, combine the milk and egg yolks at low speed until the mixture is smooth.
Pour in the lime juice and continue beating until well combined.
Prepare boiling water in a large pot over medium heat, then place the mixing bowl with the custard on top. Whisk until the custard thickens and reads 165 to 170 degrees F. Ensure that the boiling water does not touch the bottom of the mixing bowl.
Strain the custard, then pour the mixture into the pie crust. Note that a true Key Lime pie does not have any green color on it.
Let it cool for 20 minutes at room temperature and place it in the refrigerator to set for 6 hours or until firm, but best if overnight.
Prepare the whipped cream. Using a chilled mixing bowl, pour the sugar along with the cream and whisk until the cream turns into stiff peaks.
Spread the whipped cream on the surface of the pie.
Portion accordingly and serve it chilled.
By the time you’re making the frosting, it’s important to chill the bowl and whisk. This keeps the cream cold and traps the air to maintain a light and fluffy consistency. Plus, we want this dessert served chilled all the way.
Sugar: 30g
:
Calcium: 180mg
Calories: 321kcal
Carbohydrates: 33g
Cholesterol: 204mg
Fat: 19g
Fiber: 1g
Iron: 1mg
Potassium: 239mg
Protein: 7g
Saturated Fat: 11g
Sodium: 81mg
Vitamin A: 772IU
Vitamin C: 6mg
