Baked Key Lime Pie—Prototype 2:
Let's give this pie a June 2023 retry! I zested and juiced almost a dozen key limes (nearly 1/2 of a one-pound bag) for this one.

I cannot remember if, upon baking this pie beforehand, I included a cookie sheet. I have noted it for the latest pie presented here.
3 eggs (brown recommended, large; note—both yolks and whites are used here)
1/3 cup key lime juice
1 tablespoon grated key lime zest (peel)
14-ounce can of sweetened condensed milk
1 teaspoon xanthan gum

Pour the batter into a graham cracker pie crust (one of those retail, ready-to-use crusts that come in "pie tins", about 9") and bake on a cookie sheet 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 2

The filling's texture turned out great! It was firm enough—not excessively messy with the knife used for slicing—yet not rubbery. It looks like I got the amount of xanthan gum just right.

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