If you don’t like the texture of lime zest in an otherwise smooth and silky filling, feel free to leave it out. Although it isn’t really a Key lime pie without Key lime juice, regular lime juice is just as delicious in this pie. For those who like a wonderfully tart pie, serve it plain, or you can top it with a dollop of whipped cream. If the pie sticks to the pan when you’re scooping it out, try dipping the bottom of the pan into a bowl of warm water to loosen it.

　　

Ingredients

makes one 9-inch pie

　　1 recipe Graham Cracker Crust (page 23), prebaked

　　4 egg yolks

　　1 rounded tablespoon grated lime zest

　　1 (14-ounce) can sweetened condensed milk

　　1/2 cup freshly squeezed lime juice, made with Key limes or regular limes

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Whisk the egg yolks and lime zest together in a bowl for about 2 minutes, until a light greenish yellow color. Whisk in the milk, then the lime juice, and set aside at room temperature for about 5 minutes, until the filling thickens and the whisk leaves tracks in it. Spread the filling evenly in the crust.

　　

Step 3

Bake for about 15 minutes, until almost completely set. The filling should wobble a bit when the pan is jiggled. Cool to room temperature on a wire rack, then chill in the refrigerator for at least 3 hours before slicing.

　　Mrs. Rowe's Little Book of Southern Pies