Baked Key Lime Pie is slightly different from the classic Key Lime Pie from Eagle Brand in that it contains eggs instead of sour cream. This means two things. First, It must be baked. Second, the pie will need plenty of time to chill before you serve it. In fact, my sister says it’s better the next day.
Speaking of my sister, Kay was just here for a brief visit, so I coerced her into making her Baked Key Lime Pie while I took pictures. Our baking adventure started out like this:
Kay: “I’m not sure how would be the best way to juice these key limes.”
Me: “I’ve got one of those metal squeezy things…. or a reamer… or even a glass dish with a built-in reamer. Here, let’s try this metal lemon juicer.” (I pull it out of the drawer and proceed to try it.)
Me: “See? It works perfectly.”
Kay: “I see that, even though you’re doing it upside-down.”
Me: “What?!?! That’s not upside down. What do you mean? So how would you do it?”
Kay: “The other way, with the lime-half flipped over.”
Me: “Hm-m-m. I don’t know about that, but I have an idea. Why don’t we ask my readers?”
So without telling you which way each of us does it, will you tell me how YOU do it? We have something important riding on this, so puh-lease say it’s my way.
Credits for Baked Key Lime Pie:
Thanks to my sister Kay for sharing this recipe. The graham cracker crust comes from Helen Corbitt’s Cookbook.Print
A baked dessert made with sweetened condensed milk and key limes.
Graham Cracker Crust
- 1-1/2 cup graham cracker crumbs (about 20 squares)
- 1/2 cup powdered sugar
- 1/2 cup butter, melted
- 4 eggs, separated
- 1 can sweetened condensed milk
- 1/3 cup fresh-squeezed key lime juice
- 9-inch graham cracker pie crust (purchased or homemade)
- 1 cup heavy cream, whipped with 1/3 cup powdered sugar and 1 teaspoon vanilla extract
- Crush crackers using food processor or blender. Add sugar and melted butter. Pulse until mixed.
- Press into 9-inch pie shell.
- Bake at 300 degrees for 8 minutes.
- Beat 3 egg whites in a small bowl until stiff. Set aside.
- You can use the same beaters to beat 4 egg yolks and 1 egg white in a separate medium-sized bowl until thick and light-colored.
- Add milk to egg yolks and mix well. Add juice and continue to beat until thick.
- Add beaten egg whites to egg-yolk mixture and mix gently just until evenly distributed. Don’t over mix. Stop when there are no more obvious lumps of egg whites. Carefully pour into baked pie shell.
- Bake at 325 degrees for 10-15 minutes.
- When cooled, refrigerate for 2-3 hours.
- Garnish with whipped cream when serving.
Keywords: Pies, icebox pies, summer, limes, picnics, parties