Key Lime Pie
- Cuisine: Southern/Soul Food
- Course: Dessert
Summary:
This pie is what Nora Ephron's semi-autobiographical character pitched at her wayward husband. Your guests may enjoy it more on a plate.
You don't even need Key limes for this dessert; regular lime juice works fine.
8 servings
Ingredients:
- 1 cup lime juice
- 1 tablespoon grated lime zest
- 6 pasteurized egg yolks (pasteurized eggs, which have been put through a process to eliminate bacteria, are available at some Harris Teeter and Safeway stores)
- 2 cans (28 ounces) nonfat sweetened condensed milk
- 9-inch ready-made graham cracker pie crust
- Whipped cream (optional)
Directions:
In a medium bowl, using an electric mixer or a whisk, beat the lime juice, grated lime zest, egg yolks and sweetened condensed milk until well combined. Pour into pie crust and freeze. When ready to serve, remove from freezer and spread with whipped cream, if desired. Let sit 5 minutes before serving.
*Note: Scientists estimate that 1 in 10,000 fresh eggs might contain Salmonella bacteria. Because of that possibility, the U.S. Department of Agriculture does not recommend eating eggs that are not cooked or are undercooked. Pasteurized eggs, which have been put through a process to eliminate bacteria, are available at some Harris Teeter and Safeway stores. Some cooks say that pasteurized eggs take longer to beat and don't create as much volume as regular eggs.
Recipe Source:
Adapted from "Heartburn," by Nora Ephron (G.K. Hall & Co., 1983).
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