"Michael" > wrote in message
oups.com...
> Made my first key lime pie! I've seen recipes for them
> with a lot of ingredients, but this one took three for
> the crust and another three for the fill. This is for
> two 9" pies.
>
> crust:
> 3 cups graham cracker crumbs
> 9 Tb butter
> 9 Tb sugar
>
> filling:
> 1 cup key lime juice
> 2 14 oz can sweetened condensed milk
> 6 lg egg yolks
>
> Press the crust into the pans and bake for 10 minutes
> at 300 degrees. I used a handheld electric beater and
> on the filling until well-blended. Pour into crust
> and bake at 350 for 16 minutes. Cool at room temp and
> then refrigerate. Delicious! I like mine piled high
> with whip cream. WAHOOO!!
>
> To be honest, the pie came out a bit thin. I think
> you could probably increase the filling by 50% and
> still not overflow. I did not see any swelling in the
> filling as it cooked.
>
> I understand that you don't need key lime juice, and
> that many conches don't bother with it. I think they
> use half/half lime and lemon juice, but don't quote me
> on that.
>
> Michael
>

Well done ...


IMHO, Key lime pie without using key lime juice is like making chocolate
pudding without chocolate.
There is definitely a difference. The Key Lime Juice is available in bottles
in most better groceries, and worth the nominal price. It is a
richer-tasting more-aromatic and less-sour pie than regular lime juice.

BTW - Many of the "original key lime pie" recipes I have seen do not bake
the filling - in them, the raw eggs yolks just set - a scary thing even for
me, before we could get pasteurized eggs.
I still do as I used to - heat the filling very slowly to pasteurize
temp, stirring slowly constantly with a wire whisk.

No baking.

Now I have one with a baking time.