I love Key Lime Pie, but here in my corner of L.A the Key Lime is not easily found, and if you do find it, its stupid expensive. Step in the trusty basic Lime found at the corner groc...its limey and tasty enough and much easier to juice than a Key Lime.
Hint, and this applies to all citrus, to get maximum juice out of them. Have them at room temp, zap in the microwave 10 seconds and roll them on the counter with firm pressure prior to halving and juicing. This ensures maximum juice for your effort.
Salt. Its what balances sweet and sour and needed in this recipe. Don't omit as your cutting salt in your diet, remove elsewhere...there isn't much and it does make a difference in taste.
I'm assume you have your own favorite pie crust recipe and will skip providing here. I actually made an all butter crust for this that was really flakey and tasty, but any pie crust will work.
Lime Custard Pie
- 1 9" pie shell prebaked
- 1 c Lime juice
- zest of one lime
- 2 cans (14.5 oz) sweetened condensed milk
- 2 whole eggs
- 1/4 t salt
- 2-3 drops green food color
Bake pie shell according to your recipe instructions. When lightly browned remove from oven. Reduce heat to 325F.
Zest one lime first then juice. Juice enough limes to make 1 cup lime juice. Mix, zest, juice, eggs, sweetened condensed milk, salt and food coloring until well blended. Pour into baked pie shell and place in oven for 25-30 minutes until just set. It will still jiggle some and should not be browned on top. Cool to room temp then place in fridge for at least 2 hours until well chilled. Serve with a dollop of fresh whipped cream...or cool whip if thats your thing.