This post is a part of the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.
I am with the Pioneer Woman in more ways than one today. Not only is the recipe here adapted from her space, I am also in the same boat as her when it comes to the key limes in the key lime pie. I used ordinary limes in pie here and yet I am going to call it Key lime pie! I know I may have made some enemies in Florida today :D, but sorry, I was not able to get key limes.
Please don’t be mad at me…
Key limes are much smaller than regular limes. They are native to Florida. They are almost the size of gooseberries. To give you an idea, for getting 1/2 cup juice you might have to extract about 15-20 key limes where as 4-5 big limes can give you the same amount of juice. So you can imagine how much tinier they are. I have seen them in supermarkets here, but its never there when you go looking for it.
The pie base can be made in a jiffy at home, but I took the easy way out. This is a ‘tangy meets sweetness'(duh!) kind of pie that will appeal to lime/lemon fans. When making this, I also learnt that the ready made whipped topping that you get in U.S. is not meant for piping. It started weeping the minute I was done with decorating the pie. The next time, I am going to whip the heavy cream and stop looking for shortcuts :D.
Read on for the step wise pictures and the recipe.
Gather the ingredients: 9″ ready made (or homemade) graham cracker base, 3 egg yolks, 1 can condensed milk, 1/2 cup lime juice(about 4 limes) and 1 tablespoon of lime zest.
Beat the egg yolks well. Add the condensed milk can and whisk it in.
Add the zest and lime juice. Whisk well to incorporate.
Bake for about 10-15 minutes at 350F in a preheated oven or until the pie is set. Let it cool completely. Decorate with whipped cream and lime wedges, if desired. Refrigerate an hour at least before serving.
Recipe adapted from : The Pioneer woman
Ingredients:
- One ready made or home made 9″ pie base
- 3 egg yolks
- One 14 oz can condensed milk
- 1 tablespoon lime zest
- 1/2 cup lime juice
- whipped cream and lemon wedges, for decorating
Method:
- Gather the ingredients: 9″ ready made (or homemade) graham cracker base, 3 egg yolks, 1 can condensed milk, 1/2 cup lime juice(about 4 limes) and 1 tablespoon of lime zest.
- Beat the egg yolks well. Add the condensed milk can and whisk it inAdd the zest and lime juice. Whisk well to incorporate.
- Bake for about 10-15 minutes at 350 F/ 180C in a preheated oven or until the pie is set. Let it cool completely. Decorate with whipped cream and lime wedges, if desired. Refrigerate an hour at least before serving.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
My Kitchen Trials 
Looks so delicious. Awesome clicks!!
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I hate to say since there are so many key lime lovers but I just cant take it. But your pics look so refreshing and vibrant.
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good looking lemon pie. The slice pic has come out perfect.
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was at my food coop today and they had key limes – almost bought them to make this pie which I love so much but then changed my mind…too bad we dont live closer and I could’ve brought you :)
this is what the whipped cream discussion was about…
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I am not a big citrus fan when it comes to pie, but I have always enjoyed the key lime flavor. I buy bags of them when I come to Florida and then preserve the juice. The pie has set really well and love the perfect slices.
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What a delicious looking lime pie so tempting…
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Ever since I had the original Key Lime Pie in Key West, I have been wanting to make it at home. Now I am even more tempted!! I hear you when you talk of the ready whip, I made the same error with my pumpkin cheesecake last thankgiving! Lovely dish as always :)
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Looks so sinful. Height of unfairness :)
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Perfect looking lemon pie. The slice looks so beautiful and I am sure it is delicious too…
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Your lime pie looks scrumptious.
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I was looking for key limes for some recipe recently, but gave up ‘cos they were not there anywhere. But I read somewhere that there’s a brand that sells pretty good bottled key lime juice. May be we should start looking for that.
Anyway your no ‘key’-lime pie looks just like the original. Creamy and delicious.
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Can i get a slice of this beautiful pie, simply irresistible Rajani.
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for past 2 years i have this recipe sitting in my drafts…u can guess the reason – for lack of good pics…i want to steals yours now
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Amazing clicks as usual. BetweenI love pioneer women too. Love her shows.
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This pie has been on my list for years and hopefully will make very soon. With a store bought pie crust, it is an easy peasy pie to make, at least looking at your sbs pictures.
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Lovely looking pie.I too made it last week but without eggs and I was lucky to get the key limes here in Florida. Seriously I had to squeeze out juice form 15 limes for 1/2 cup of juice.
Yours looks very scrumptious and beautifully presented.
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That key lime pie looks delicious Rajani, not a big fan personally but love your presentation:)
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Beautiful presentation and a lovely pie which is making me drool.
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Rajani, that’s one classic dessert!..though yes I loved lemon cake, I haven’t tried with pie…love your setup though..
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looks very decadent ! Am not fond of citrusy bakes, but this looks good.. Btw, do u have a recipe for an eggless Lemon pound cake, Rajani ?? :)
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