Key Lime Pie
Ingredients
- 7 ea Egg yolks *use egg whites to make merengue! or freeze for up to 3 months for other recipes.
- 2 ea Eagle Sweet condensed milk 14.5 oz can
- 1 cup Nellie & Joe's Key Lime Juice
- ¾ tsp Cornstarch
- 1 ea 10" Graham Cracker pie shell cut recipe in half for 9" shell
Instructions
- Pre-heat oven to 250℉
- Separate yolks. It's best to do this at egg's coldest temp. In mixing bowl, beat yolks on medium-high until they are pale yellow and firm.
- Turn of the mixer, and add in the condensed milk. Blend eggs & milk on low for minute. Scrape down the sides of the bowl if necessary, then turn the mixer back on low.
- Dissolve cornstarch into Key Lime juice, and slowly add into the egg/milk mix until fully combined.
- Pour 1 lb. of mixture into graham cracker shell. Any remaining mix, pour into a Pyrex dish to have as a snack for being a such a hard-working Cheffie.
- Bake for 30 minutes. Pies should be solid, just the slightest "shake".
- Remove from oven, allow to cool on a rack. Place in the fridge to serve same day, or freezer to store. From frozen, allow 30-45 minutes to thaw.
- Serve with a dollop of whipped cream.