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Kitchen Scoop: Key Lime Pie


This week, cookbook author and recipe developer Alicia Ross whips up some Key Lime Pie.

SERVES 8 - START TO FINISH: 20 minutes, plus 25 minutes baking time and 1 hour unattended cooling time, 2 hours refrigeration

8 egg yolks
2 cans (14 ounces, each) sweetened condensed milk
1 cup (8 ounces) Key lime juice*, such as Nellie and Joe’s Key Lime Juice from Key West
1 prepared graham cracker crumb crusts (9 ounces)
Whipped cream, optional topping

1. Preheat the oven to 350 degrees F.
2. Separate the eggs, reserving the whites for another use. Place the yolks in the large bowl of an electric mixer and mix until thoroughly blended and pale yellow. Add condensed milk and Key Lime juice. Mix well. Let rest for 5 minutes.
3. Pour batter into the pie crust. Bake for 20 to 25 minutes. (The outside edge will be set, but the center will be custard-like.) Cool on a wire rack to room temperature, about 1 hour.
4. Refrigerate for at least 2 hours before serving. Slice the pie and serve with whipped cream if desired.

Cooking Notes
True Key lime juice is the secret to the success of this pie. Don’t be tempted to substitute regular lime juice (Even the photo depicts regular green Persian limes...) Key limes (named after the Florida Keys) are golf-ball-size limes with a color more yellow than green. Their flavor is a bit brighter than a regular lime, hence the zesty, “wow” at the first bite. Check the mixed drink sections of the supermarket for real Key lime juice if it’s not carried in the fruit juice section

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Also, to find out more about the kitchen Alicia used, contact Joyce Barnwell

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