I've been eating Key lime pie all of my life and the 4 egg yolks, can of condensed milk, and half-cup of fresh Key lime juice is the recipe we've always used.
Combine the milk and yolks and blend at low speed until it is a uniform creamy yellow. The pour the lime juice into the mix in a thin stream while blending then continue to blend until the mix begins to thicken. Blend for another thirty seconds or so then pour into your prepared Graham cracker or vanilla wafer crust. Refrigerate until thick enough to slice. Don't skimp on the juice or the filling will be runny.
We've never baked our pies.
Real Key limes can be hard to find sometimes. If some parts of the country they are called Mexican limes or West Indies limes. If you can't find the real thing the larger Persian(Tahiti) limes can be used, but the flavor will be somewhat different.
.....Alan.
Combine the milk and yolks and blend at low speed until it is a uniform creamy yellow. The pour the lime juice into the mix in a thin stream while blending then continue to blend until the mix begins to thicken. Blend for another thirty seconds or so then pour into your prepared Graham cracker or vanilla wafer crust. Refrigerate until thick enough to slice. Don't skimp on the juice or the filling will be runny.
We've never baked our pies.
Real Key limes can be hard to find sometimes. If some parts of the country they are called Mexican limes or West Indies limes. If you can't find the real thing the larger Persian(Tahiti) limes can be used, but the flavor will be somewhat different.
.....Alan.
