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Tart lime pie, you can substitute normal limes, but the pie won't be as tart.
Print Recipe
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Crust
  • 16 Graham Cackers, crushed
  • 3 tbsp Sugar
  • 1 Stick (1/4 lb) Margarine or Butter
Pie
  • 4 Large or Extra Large Egg Yolks
  • 1 14 Oz Can Sweetened Condensed Milk
  • 1/2 Cup Fresh Key Lime Juice, approximately 12 Key Limes.
  • 2 tsp Grated Lime Peel, green portion only.
  • Whipped Cream for Garnish
  • 1/2 Cup Whipping Cream
  • 2 tsp Granulated Sugar
  • 1/4 tsp Vanilla

Method
 

Crust
  1. Mix the ingredients and press them into a 9" pie plate.
  2. Bake in a preheated 350 degree F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Pie Filling
  1. Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix.
  2. Turn the mixer off and add the sweetened condensed milk.
  3. Turn speed to low and mix in half of the lime juice.
  4. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds).
  5. Pour the mixture into the pie shell and bake at 350° F for 12 minutes to set the yolks and kill any salmonella in the eggs.
Serving
  1. If you are using the whipping cream garnish, prepare the cream by combining all ingredients and whipping with electric mixer till desired stiffness is reached. Serve with a dollop of whipped cream.