This creamy, sweet, tangy pie is a southern staple. In the shop, we use only fresh key limes (they’re an essential part of this masterpiece), which are imported from Mexico and Central America and are available year-round. Squeezing them does take some extra effort and determination, but it’s worth all the trouble when you’re rewarded with that first bite of fresh Key Lime Pie.

　　

Ingredients

Makes one 9-inch pie, 6 to 8 slices (level: moderate)

　　

Crust

1 partially baked 9-inch Traditional Pastry Piecrust shell (page 6)

　　

Filling

6 large egg yolks

　　3 teaspoons finely grated key lime zest

　　Two 14-ounce cans sweetened condensed milk

　　1 cup fresh key lime juice

　　

Garnish

2 cups Whipped Cream (page 193)

　　1 lime slice

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

To prepare the filling, using an electric mixer on high speed, beat together the egg yolks and lime zest, about 1 minute. Add the condensed milk and mix again. Reduce the speed to medium and add the lime juice. Mix for 1 more minute until thoroughly combined. Pour the filling into the pie shell.

　　

Step 3

To bake, place the pie plate on a baking sheet and bake for 15 to 20 minutes, or until the pie is firm in the middle but still soft to the touch. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 45 minutes. Refrigerate for at least 1 more hour before serving.

　　

Step 4

When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Place a slice of lime on top of the whipped cream for decoration.

　　

Step 5

Key Lime Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

　　

The Key to Juicing Key Limes

Step 6

Key limes are smaller, lighter in color, and more tart than more commonly found limes. The trick to getting the most juice out of them is to pop them in the microwave for ten seconds, then roll them on the counter before juicing them.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.