You can’t always knock it out of the park your first go ’round. Case in point: my attempt at making a Key lime pie. The recipe is simple enough, but I think it was my sub-par choice of ingredient that led me astray.
3 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh (preferable) or bottled Key lime juice (about 24 to 30 Key limes)
1 9-inch graham cracker crust
Sweetened whipped cream (for garnish)
Preheat oven to 350 F. Mix egg yolks, sweetened condensed milk and Key lime juice. Pour the lime custard into the prepared graham cracker crust. Bake about 15 minutes until filling has barely set. Remove from oven and let slowly cool until it is room temperature. Refrigerate. Place the Key lime pie in the freezer about 15 to 20 minutes before serving time. Slice and serve with a large dollop of whipped cream.
Lessons learned: While combining the yolks, condensed milk and lime juice, I noticed that the filling wasn’t as thick as it should have been. I think it’s because I bought an off-brand condensed milk that was runny. Next time, I’ll stick with the tried and true Carnation brand. To compensate for the liquid-y consistency of the filling, I placed the pie in the freezer for several hours. It proved to be a temporary solution, however, as the custard began to melt like ice cream while photographing the slice I had cut out. Also, for future reference, I eventually would like to invest in a handheld mixer to speed things up and ensure an even blend of ingredients.
I love my sweets, Key lime pie included, so I will definitely try again on this recipe.