204 – Best Key Lime Pie Recipe: Making the Filling
- 1 can 14 oz (400 grams) sweetened condensed milk
- 1/2 cup (100 ml) Persian lime juice
- Zest of 3 Persian limes
- 4 egg yolks
Step 1: Important Note About Limes
1- In this recipe, I am using Persian limes, which are less tart than the key limes. If you are using key limes, you may have to adjust the amount of juice and zest to get the right tartness of the pie filling. If you can not find limes at all, you can use lemons instead but still have to adjust the amount accordingly.
Step 2: Mixing the Ingredients
1- The secret of a very creamy Key Lime pie filling is beating the condensed milk and the egg yolks until you get a very thick creamy mixture.
2- Place the egg yolks and condensed milk in a large bowl. Using an egg beater, beat the yolks and the milk, on high speed, for around 8 minutes until you get a really thick whitish mixture.
3- Add the zest of 3 Persian limes. Mix using a spatula.
4- Add the lime juice, little by little, and mix in the mixture using a spatula.
Step 3: Baking the Pie
1- Preheat your oven to 350 F (176 C).
2- Place the lime filling within the Graham crust. Smooth the surface with a spatula.
3- Bake for around 10 minutes. You will notice small bubbles on the surface – that’s a sign that the filling is done.
4- Let the pie cool down for around 30 minutes on your counter, then place in the fridge for at least 4 hours before serving.
Step 3: Final Steps
1- Optional step: Prepare the whipped cream by beating 1 cup of heavy cream, 1 teaspoon of vanilla extract, and 1 tablespoon of powdered sugar. Beat until you get stiff peaks – but do not overbeat otherwise the cream would curdle.
2- Pipe the whipped cream on top of the Key Lime Pie. Let sit in the fridge for another 30 minutes.
3- Serve cold!