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Key Lime Pie

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Makes: 6 servings adjust
My wife's favorite kind of pie.

Directions

Ingredients

  • 1 Pie Crust Dough, single-crust

Step 1

Heat oven to 375 degrees. Press the pie shell dough into a 9" fluted tart tin. Then line the pie shell with parchment paper and fill with pie weights or beans. Bake pie shell until it turns golden brown around the edges (approx 20 mins). Remove from the oven; set aside to cool at room temperature - remove the pie weights and paper.

Ingredients

  • 4 Eggs
  • 4 Egg Yolks
  • 23 cup Sugar, and 2 Tbsp

Step 2

Whisk the eggs and the egg yolks together in large stainless steel bown or on top of a double boiler; whisk in 2/3 cup of the sugar until combined.
 

Step 3

Place bowl over a slightly larger saucepan of boiling water; lower the heat to a low simmer - making sure the bowl does NOT touch the water. Cook, whisking vigorously until the egg mixture turns light colored and thick enough to make a mound when dropped from the whisk (approx 10 mins).

Ingredients

  • 1 cup Key Lime Juice
  • 12 stick Butter, and 3 Tbsp, unsalted butter but into small pieces

Step 4

Remove the bowl from the heat; scatter the butter pieces evenly over the top of the mixture. Set aside until the butter melts (approx 1 min.) Fold the butter into the mixture. Pour the filling into the tart shell. Smooth the top evenly with a spatula; refrigerate at least 2 hours.
 

Step 5

Heat the oven broiler; remove the pie from the refrigerator. Even sprinkle the remaining 2 Tbsp sugar over the filling, then place the pie under the broiler until the sugar melts and burns to a deep caramel brown (approx 45 sec to 1 min). Serve and enjoy.
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