Recipe: Baked Key Lime Pie (using sweetened condensed milk, graham cracker crust)
Desserts - Pies and TartsBAKED KEY LIME PIE
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1/3 to 1/2 cup bottled key lime juice
1 unbaked (9-inch) graham cracker pie crust
Whipped cream (for topping)
Preheat oven to 325 degrees F.
In a medium-sized bowl, mix together condensed milk and egg yolks until well-blended. Slowly stir in the lime juice (for more tart flavor, use 1/2 cup juice), stirring gently just until blended. Pour into pie crust.
Bake for 10 minutes. Allow to cool at room temperature, then chill before serving.
Top with whip cream, if desired.
VARIATION:
This recipe leaves room in the crust for whipped cream. If more filling is desired, increase the filling proportions by 1/2.
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1/3 to 1/2 cup bottled key lime juice
1 unbaked (9-inch) graham cracker pie crust
Whipped cream (for topping)
Preheat oven to 325 degrees F.
In a medium-sized bowl, mix together condensed milk and egg yolks until well-blended. Slowly stir in the lime juice (for more tart flavor, use 1/2 cup juice), stirring gently just until blended. Pour into pie crust.
Bake for 10 minutes. Allow to cool at room temperature, then chill before serving.
Top with whip cream, if desired.
VARIATION:
This recipe leaves room in the crust for whipped cream. If more filling is desired, increase the filling proportions by 1/2.
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