12662 Key Lime Pie Makes one 9-inch single-crust pie Wed Aug 06 07:40:12 -0700 2008 Wed Feb 04 13:16:27 -0800 2009 Licensed http://www.chow.com/recipes/12662 Wed, 04 Feb 2009 21:16:27 GMT Made with real Key limes or Key lime juice and baked in our homemade Graham Cracker Crust, this creamy and tangy pie is a year-round favorite at Bubby's. We buy real Key lime juice from Jeanette Richards, who gets her lime juice from Florida and freezes it. There's no comparison between Key lime juice and regular lime juice. This pie is great with fresh raspberries.

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  • Preheat the oven to 300°F.
  • Use the whisk attachment of an electric mixer to beat the eggs until frothy. Add the condensed milk and cream of tartar and mix well. With the mixer on low speed, pour in the lime juice in a thin stream. Increase the speed to medium-high and whisk for 5 minutes. There's no danger of over-whipping this pie—just of overbaking. Pour the filling into the crust just to the lip of the shell.
  • Bake the pie on a lipped baking sheet for 15 to 20 minutes, or just until it is set. The top should jiggle and have a sheen but no sign of browning. It will set as it cools.
  • Put the pie on a cooling rack for 20 minutes. Refrigerate the pie for at least 4 hours before serving. Serve it cold, with whipped cream.
  • Store the pie loosely covered in the refrigerator for up to 4 days.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 1 recipe Graham Cracker Crust (page 36), blind-baked

    ]]>     3 large eggs

    ]]>     1 cups sweetened condensed milk

    ]]>     ½ teaspoon cream of tartar

    ]]>     ⅓ cup fresh-squeezed or bottled Key lime juice

    ]]>     Whipped Cream (page 302), for garnish]]>