Key Lime Pie - Master Cookbook Recipe # 454

Name: Key Lime Pie - Master Cookbook Recipe # 454
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Southern
Ingredients: 1 Graham cracker or pre-baked 9-inch pie crust; 3/4 to 1 cup key lime juice (approx. 5-6 limes); 3 large eggs; 1 dash salt; 2 (14 oz) cans sweetened condensed milk; 2 Tbsp salted butter; Whipping cream (for topping); Zest from one lime (for garnish)

A bright, zesty, and refreshing Southern classic, this versatile recipe offers three different ways to prepare the silky filling,stovetop, microwave, or oven,so you can choose the method that works best for your kitchen!

This is recipe #454 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min

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Ingredients

1 Graham cracker or pre-baked 9-inch pie crust
3/4 to 1 cup key lime juice (approx. 5-6 limes)
3 large eggs
1 dash salt
2 (14 oz) cans sweetened condensed milk
2 Tbsp salted butter
Whipping cream (for topping)
Zest from one lime (for garnish)

Instructions

Preparation: In a large bowl, combine the lime juice, eggs, salt, and sweetened condensed milk. Whisk until the mixture is completely smooth and well blended.
Choose Your Cooking Method:
Stovetop Method: Pour the mixture into a double boiler or a heavy non-stick pan. Whisk constantly over medium heat until the filling thickens. Whisk in the salted butter until melted. Pour into your pie shell and chill.
Microwave Method: Place the filling in a large microwave-safe bowl. Microwave in 1-minute intervals, whisking thoroughly after each minute, for a total of 4 minutes. Whisk in the salted butter. Let it cool slightly before pouring into the crust.
Oven Method: Whisk the salted butter directly into the raw filling mixture. Pour the filling into your pie shell and bake at 350°F for 20 minutes.
Finishing: Once the pie has cooled to room temperature, move it to the refrigerator to chill thoroughly. Before serving, top with fresh whipped cream and a sprinkle of lime zest.

Notes

Tammy’s Tips

If you can’t find fresh key limes, bottled key lime juice works just fine, but using fresh lime zest for the garnish really makes that citrus flavor pop! For the smoothest texture, always whisk your filling vigorously between microwave intervals to prevent any small bits of egg from cooking too quickly. This pie is best served very cold, so try to let it chill for at least 4 hours,or even overnight,before slicing!