Key Lime Pie

Name: Key Lime Pie
Total time: 600 s
Yield: 90 servings
Cuisine: American
Ingredients: 1 FOR OREO CRUST; 24 whole oreo cookies; 1/4 cup melted butter; 1 FOR PIE FILLING; 5 egg yolks; 2 14 ounce cans sweetened condensed milk; 1 cup fresh lime juice, from either key limes or regular limes; 1/2 tsp lime zest grated from about 1/2 of your regular limes or 1 key lime; 1 dash salt

fenway @Fenway

I made this often with fresh key limes when we lived in California, where we had a tree full of them. Now they are hard to get so I use regular limes fresh juice is really the best flavor with either lime! It can be made in the traditional 10 inch pie pan or in 4 -3 inch tart pans as I made in the photo for 4 individual pies

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Ingredients

10 mins

90 servings

1FOR OREO CRUST
24whole oreo cookies
1/4 cupmelted butter
1FOR PIE FILLING
5egg yolks
214 ounce cans sweetened condensed milk
1 cupfresh lime juice, from either key limes or regular limes
1/2 tsplime zest grated from about 1/2 of your regular limes or 1 key lime
1 dashsalt

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Steps

10 mins

1

FOR CRUST
2

Spray a 9 or 10 inche pie plate with non stick spray, lightly, this will help get the crust out easy.
3

Combine cookies and butter in food processor and whizz until finely ground. Put moist crumbs in your prepared pie plate and pack into an even layer around sides and bottom of pie plate. Freeze while making filling.
4

FOR LIME FILLING
5

Mix the egg yolks, condensed milk, lime juice, lime zest and salt, whisk or beat until thoroughly combined.
6

Pour into oreo crust. Bake in a 350 oven for 8 to 10 minutes just to lightly set and cook eggs, do not overcook!
7

Cool on rack, then chill.
8

Garnish with sweetened whipped cream and chocolate shavings
9

NOTE This pie can be frozen, before serving thaw at toom temperature 15 minutes and garnish with the whipped cream and chocolate shavings, refrigerate any leftovers.

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fenway @Fenway

on December 20, 2013 17:02

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.