Traditional Key Lime Pie Recipe
In a separate bowl beat 1 egg white until stiff and then fold into the mixture of milk lime juice and egg yolks.
Traditional key lime pie recipe. This key lime pie is best served after placed in refrigerator for 8 10 hours for prefect texture. Its not green my girlfriend just rolls her eyes and politely informs. Melt the butter in a medium sized pan.
Step 3 mix with 150g melted butter and press into the base and up the sides of a 22cm loose based tart tin. Beat the three reserved egg whites with cream of tartar until foamy. Key lime pies are known for their delicious flavor and wonderful texture and are one of the signature.
Bake 10 minutes or until crust begins to brown. Whizz 300g hob nobs to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin. Fold into pie mixture.
Most just ignore me. Others put up with my quizzing the waitress on what color the key lime pie is. In a bowl mix the condensed milk and lime juice.
Cool on a wire rack then freeze 15 20 minutes. Reduce mixer speed to low and slowly add the lime juice mixing until just combined. Turn into baked pie shell.
Key limes are part of the citrus family and are similar to persian limes. Then add the egg yolks. Now anyone who knows me knows i am a key lime pie snob.