I almost called this the perfect Key Lime Pie, but I didn’t because I didn’t use a homemade crust. If I had used a homemade crust, I would have called it “The World’s Best Most Perfect Key Lime Pie”.
Hey, would you like some Key Lime juice? Great! GIVEAWAY TIME!
To enter, just answer this question at the end of this post:
What’s your favorite pie?
Winner will be chosen at random May 1st, US residents only, please.
Living in south Florida, you can find key limes in produce markets fairly often, and ( lucky me) I have a tree in my back yard. Not that it has given me any limes lately… I need to have a talk with it, or the bees, I suppose. If you don’t happen to come across key limes on a daily basis, they do sell the bottled juice at the store. Just make sure the back of the bottle states that it’s key lime juice, not lime juice.
I make a Key Lime pie about 3 times a year.. starting around Easter, and going all through summer. Mainly, because you don’t have to put in the oven. Although most recipes tell you to- for safety reasons. Everybody is scared of getting sued these days….
I don’t usually bake mine, and I’m still here.
Now…Key Lime pies can be too tart and they can be too sweet. Believe me, I have made and had my share. I have experimented with fresh juice, bottled juice, half and half..you name it. I think I finally got the perfect mixture: not too tart, sweet enough and very limey.
You start with a can of sweetened condensed milk and 4 egg yolks.
(I saved my whites for macarons later this week… remember I have that ganache laying around?! Oh yeeeesss!)
Yes, those are Persian limes to garnish with, they have a nicer color.