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Key Lime Pie
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4 whole eggs
4 egg yolks
1 cup granulated sugar
1 cup key lime juice
11 tbl. butter
1 9-inch pre-baked pastry shell
In a large heat-proof bowl, whisk together the whole eggs, egg yolks, sugar and key lime juice. Set bowl over a large pan of simmering water. Whisk until mixture becomes very thick, about 10 to 12 minutes.
Remove bowl from heat and whisk in butter a little at a time.
Cover surface of mixture with plastic wrap. Let cool at room temperature for 30 minutes.
Pour into pie shell. Refrigerate at least 4 hrs or overnight.
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