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Key Lime Pie

Serves: 8

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To be truly authentic, seek out key limes, the tiny, golden-skinned Florida limes found in better supermarkets in winter. The common Persian lime works just as well and is a lot easier to use, since it’s bigger and has fewer seeds. Whatever you do, use only fresh limes-bottled lime juice has an unacceptably tinny off-flavor.


   2 pasteurized eggs yolks
   1/3 cup freshly squeezed lime juice (approximately 3 Persian limes or 9-10 key limes)
   1/3 cup granulated sugar
   1 12 ounce can evaporated fat-free milk
   1 tablespoon grated lime zest
   1 1/2 teaspoons unflavored gelatin
   1/4 cup cold water
   1 graham Cracker Crumb Crust, prebaked
   1/2 cup frozen lite whipped topping (optional)


1. Preheat the oven to 325°F.

2. In a medium bowl, whisk the yolks with the lime juice and sugar until smooth; beat in the milk and zest until smooth.

3. In a small saucepan, sprinkle the gelatin over the water; let soften 1 minute. Heat over low heat, stirring as needed, until the gelatin is dissolved, 2-3 minutes. Let cool slightly, then stir into the egg mixture.

4. Cover and chill until thickened to the consistency of egg white, about 1 hour.(If you need a short cut, place the bowl in a larger, ice water-filled bowl and stir it occasionally until thickened.) Pour into the prepared crust and chill thoroughly, at least 3 hours, before slicing.

5. Serve each slice with 1 Tbsp of whipped topping, if desired, or, for a pretty touch, pipe the whipped topping all along the sides of the pie using a piping bag fitted with a large star tip.

If you can’t find pasteurized eggs, follow this step devised by food scientist Shirley Corriher that kills dangerous bacteria in 2 fresh egg yolks: after setting oven temperature, place a wide, shallow pan of cold water in the sink. In a small skillet over low heat, using a spatula, stir the yolks with the lime juice and 1 tsp of the sugar, scraping the bottom of the pan constantly. When the yolks just begin to thicken, about 2-3 minutes, remove the pan from the heat and place it in the cold water pan to stop cooking. Continue with step 2, using the remaining sugar.

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