Ingredients
1 9-inch pie crust, prepared, blind baked, cooled
14 oz condensed milk
6 egg yolks
½ cup lime juice, preferably Kermit’s Key Lime Juice, or juice of 5 limes
1 cup heavy whipping cream, chilled
2 tbsp granulated sugar
Preparation
In a heatproof mixing bowl, combine the milk and egg yolks at low speed until the mixture is smooth.
Pour in the lime juice and continue beating until well combined.
Prepare boiling water in a large pot over medium heat, then place the mixing bowl with the custard on top. Whisk until the custard thickens and reads 165 to 170 degrees F. Ensure that the boiling water does not touch the bottom of the mixing bowl.
Strain the custard, then pour the mixture into the pie crust. Note that a true Key Lime pie does not have any green color on it.
Let it cool for 20 minutes at room temperature and place it in the refrigerator to set for 6 hours or until firm, but best if overnight.
Prepare the whipped cream. Using a chilled mixing bowl, pour the sugar along with the cream and whisk until the cream turns into stiff peaks.
Spread the whipped cream on the surface of the pie.
Portion accordingly and serve it chilled.
