I got this recipe years ago from a Florida native. Her family had been in Florida for many generations. I like the recipe because it uses real Key Lime juice from Key West, and it has a history. There are many variations on this recipe, but this is based on the “authentic” one developed by the people of Key West in the days before refrigeration, when they had limited access to fresh milk.
Yield:
1 9-inch pieIngredients
1 9-inch pie shell (regular baked or graham cracker crust)
3 egg yolks
1 can sweetened condensed milk
1/2 cup Nellie & Joe’s Key Lime Juice (or to taste)
For Deep Dish pie, ingredients can be doubled.
Instructions
Whisk the egg yolks. Add the condensed milk to egg yolks and whisk thoroughly together.
Stir the Key Lime juice, little by little, into the egg and milk mixture, it will start to thicken.
Pour mixture into pie shell and refrigerate until it sets, about 2 hours. Then it’s ready to serve, no baking. (It will set without being chilled, but will not be as firm).
The pie will be light yellow in color, and very rich and tart, but refreshing.
If you are concerned about consuming raw eggs, you can bake the pie in a 350 degree oven for 10 minutes. Alternatively, there are other recipes that involve just heating the milk to boiling, then adding slowly to the yolks, to kill of any bacteria that might be present if you are using non-pasteurized eggs.
If you like meringue, you can use the whites left over for a topping. Or, I usually use whipped cream and almond slices, or provide the whipped cream for garnish when serving.
