Baked Key Lime Pie—Prototype 1:
What do you do when you have more than half of a bag of key limes left over from making a key lime cheesecake?

You make a key lime
pie. At least that's what I did, after looking over some recipes over the Internet. I checked out a few of them, and, based on those, I made up my own version.
3 eggs (brown recommended, large)
Note—both yolks and whites are used here. 1/2 cup key lime juice
3-4 teaspoons grated key lime zest (peel)
14-ounce can of sweetened condensed milk

Pour the batter into a graham cracker pie crust (about 9") and bake at 325 degrees for 20 minutes. Afterwards, remove the pie from the oven and cool it down at room temperature for about an hour, then refrigerate until firm.

Key Lime Pie—Prototype 1

So how did it come out? I felt the filling was sort of too soft (better bring on the xanthan gum next time!), and the taste was either not quite sweet enough, or—more likely—had too much lime zest (I leaned toward a tightly packed tablespoon, which would perhaps pass for 4 normal-compression teaspoons—anyway, it would probably be better to back off a little on the zest for next time). The sweetness was actually not all that bad, and I felt that this first prototype was still reasonably enjoyable. Decent key lime flavor—it's a good start!

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