Prep Time::15 mins
Cook Time::15 mins
Additional Time:: 5 hrs
Total Time:: 5 hrs 30 mins
Servings::8
Yield::1 (8-inch) pie
Ingredients
Oops! Something went wrong. Our team is working on it.
2 (14 ounce) cans sweetened condensed milk
4 jumbo egg yolks
½ cup Key lime juice
1 (8 inch) graham cracker crust
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
Cook’s Note
Key lime pie is yellow as is a ripe Key lime. If you see a green Key lime pie or green lime slices or meringue or whipped cream on a Key lime pie it is not authentic. In the late 1800's there was no refrigeration hence the condensed milk. There was no sour cream, no confectioners' sugar, no whipped cream, or any of the other fresh ingredients some people use to jimmy up their recipes.
The amount of juice you use is a matter of taste. I like to taste the Key lime, not the condensed milk so I use 1/2 cup of juice. If you buy bottled Key lime juice, make sure the ingredients say "100% Key lime juice" and not "Key West" lime juice.
You actually do not even have to bake this pie, just refrigerate it overnight but it might slump a little. The citrus actually does the "cooking." Baking helps firm it up a bit and cooks the egg yolks.