Key Lime Pie
May 31st, 2009 | 4 Comments |
Traditional Key Lime Pie is not baked, instead uses the acidity of the key limes to thicken & curdle the pie filling into a fork suitable delight.
Recent trends has the pie being baked to give it a little more substance and to make the eggs in the filling safe for consumption (raw eggs, I hear, can be bad)
I’ve added this to my list of foods to explore during my Florida sojourn… hoping to find the essence of a great key lime pie and share that with friends.
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October 9th, 2011 at 2:21 pm
I recently moved to Florida and have a key Lime tree that produces tons of limes. I’ve always loved key lime pies and have also heard that they are never baked. If you find a great non-baked recipe I’d appreciate a copy.
Many thanks,
Woody
October 26th, 2011 at 8:57 am
Hey Woody,
I’m trying a new recipe this weekend and will post the recipe if it makes a good pie!
Cheers!
Matthew
November 19th, 2011 at 7:28 am
Hey Matthew,
How’d the new recipe go? I hope it went well and that you’re not keeping it to yourself.
Ciao,
Woody
May 5th, 2012 at 12:54 am
woody….
my gma’s recipe
1 graham cracker crust
8 oz. cool whip
1 can eagle brand condensed milk
1/2 cup + Key lime juice
blend cool whip, condensed milk, and key lime together until smooth and well blended. Pour into pie shell and refrigerate for several hours.
The best key lime pie….Ever!