Preheat oven to 350°F. Whisk together condensed milk and next 3 ingredients until well blended.
Bake at 350°F for 15 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Chill 1 hour before serving.
**My own notes:** This gif is confusing because they show some **Persian limes** in there even though the recipe requires **key limes.** So here’s the deal–key limes are small and pale and they are usually sold in bags near the Persian limes. Persian limes are larger and darker and they work great for *decorating* this pie, but if you just use their juice for the pie it won’t quite taste right. Key limes are more *intense* and they have a bitterness that Persian limes don’t have, so it’s a great flavor to balance out all the sweet from the condensed milk.
I am making this pie today, and I will be using Persian lime slices for garnish and key limes for the rest of it.
Another note–**No, this pie is not underfilled.** Please do not double the recipe or you will A) spill filling everywhere in your oven and B) get overwhelmed by the taste because this is a dense, strong-tasting pie.
zamfire
In Key West, they have a delicacy called “Chocolate covered Key Lime Pie on a stick” that I miss terribly. They freeze the key lime pie, dip it in chocolate, then stab a stick through it. I bet you could do something like that here.
2 Comments
Source: [Southern Living](https://www.southernliving.com/recipes/heavenly-key-lime-pie)
1 (14-oz.) can sweetened condensed milk
3 egg yolks
2 tsp. Key lime zest*
1/2 cup Key lime juice
1 (9-inch) graham cracker piecrust
1 cup whipping cream
3 Tbsp. powdered sugar
Preheat oven to 350°F. Whisk together condensed milk and next 3 ingredients until well blended.
Bake at 350°F for 15 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Chill 1 hour before serving.
**My own notes:** This gif is confusing because they show some **Persian limes** in there even though the recipe requires **key limes.** So here’s the deal–key limes are small and pale and they are usually sold in bags near the Persian limes. Persian limes are larger and darker and they work great for *decorating* this pie, but if you just use their juice for the pie it won’t quite taste right. Key limes are more *intense* and they have a bitterness that Persian limes don’t have, so it’s a great flavor to balance out all the sweet from the condensed milk.
I am making this pie today, and I will be using Persian lime slices for garnish and key limes for the rest of it.
Another note–**No, this pie is not underfilled.** Please do not double the recipe or you will A) spill filling everywhere in your oven and B) get overwhelmed by the taste because this is a dense, strong-tasting pie.
In Key West, they have a delicacy called “Chocolate covered Key Lime Pie on a stick” that I miss terribly. They freeze the key lime pie, dip it in chocolate, then stab a stick through it. I bet you could do something like that here.