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| Key Lime Pie |
| Yields: 3 pies |
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| Ingredients for Key Lime Pie |
15 ea egg yolks
4 ea 14 oz cans of sweetened condensed milk
8 oz cream cheese, softened
2 C key lime juice
3 ea key lime crust
(9 in spring form)
8 ea whole eggs
3 C sugar
1 1/2 C key lime juice |
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| Ingredients for Crust |
4 C graham cracker crumbs
1/2 C sugar
2 t nutmeg
2 t cinnamon
1 C clarified butter
1 egg white |
| Method for Key Lime Pie |
• Beat the egg yolks with wire attachment until fluffy, about 5 to 7
minutes.
• Gradually add the condensed milk and beat until thick, about 5 minutes.
• Add the softened cream cheese and mix well.
• Lower the mixing speed, slowly add the 2 cups lime juice, mixing just
until combined, no longer.
• Pour this batter into three prepared crusts. Bake for 15 minutes at
300 degrees.
• Cool for 30 minutes at room temperature before adding second layer.
• For second layer mix 8 eggs, 3 cups sugar and the 1 1/2 cups lime
juice in a small stainless bowl.
• Using a double boiler heat this mixture until it thickens;
about 20
minutes.
• Carefully top the previously baked pies with equal amounts.
• Refrigerate three hours before covering.
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| Method for Crust |
• Mix dry ingredients together, then add butter and mix well.
• Add egg white and mix well. |
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