"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Key Largo Key Lime Pie Recipe

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This recipe for Key Largo Key Lime Pie, by , is from Cooking on the Hook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Stewart

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1 can condensed milk
1/3 cup key lime juice (If you can find them, use fresh key or Mexican limes. If not, Nellie and Joe’s Key Lime Juice will work.)
1 9” graham cracker pie crust (No, I don't make my own unless there is no other choice)

Directions:
Directions:
Separate three of the eggs.
Beat the whites until dry. Set aside.
Beat the remaining yolks and the extra egg until thickened.
Add the condensed milk and beat on low to mix.
Fold in the lime juice.
Then fold in the egg whites. Use a rubber spatula or wooden spoon. Don’t stir too much or you will lose the air.

Bake at 350° for 20 minutes. Some ovens take 25 minutes. A toothpick halfway between the crust and center should come out clean.

Allow to cool. Top with whipped cream and a lime slice or two for garnish.

Original Version

The filling is the same.
Put it in the flour style pie crust.
Top with meringue. (Recipe in book)
Bake at 350° degrees for 25 minutes. Watch the meringue so that you don’t burn it.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I was on a diving trip in the Florida Keys in 1981 and stopped in a little café on Key Largo for lunch. I tried my first Key Lime Pie and was so impressed, they gave me the recipe. I wrote it on the back of the hotel receipt.

 

 

 

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