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Key Lime Pie Cooked

Key Lime Pie Cooked recipe image
This classic Key Lime Pie features a luscious, cooked custard filling that balances the sharp acidity of fresh lime juice with rich egg yolks. Unlike raw custards, this version is gently cooked in a double boiler to ensure a silky, safe texture before being baked briefly in a pre-made pie shell. The result is a tender, zesty dessert that holds its shape beautifully. It is an excellent choice for summer gatherings, potlucks, or as a refreshing end to a heavy meal. The bright green hue and aromatic citrus notes make it visually appealing and deliciously satisfying.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 29.9
Dietary: Gluten-free, Vegetarian
Description
This classic Key Lime Pie features a luscious, cooked custard filling that balances the sharp acidity of fresh lime juice with rich egg yolks. Unlike raw custards, this version is gently cooked in a double boiler to ensure a silky, safe texture before being baked briefly in a pre-made pie shell. The result is a tender, zesty dessert that holds its shape beautifully. It is an excellent choice for summer gatherings, potlucks, or as a refreshing end to a heavy meal. The bright green hue and aromatic citrus notes make it visually appealing and deliciously satisfying.
Ingredients
  • 3/8 cup Fresh lime juice
  • 1 tablespoon Grated lime or lemon rind
  • 1 large Egg (separated into yolk and white)
  • 1 pre-baked 9-inch pie shell
  • 3 tablespoons Hot water
  • 1/4 teaspoon Salt
  • 1/2 cup Granulated sugar
Directions
  1. 1
    Preheat the oven to 350&# 194;°F (175°C).
  2. 2
    In a medium heatproof bowl, beat the egg yolk until smooth.
  3. 3
    Stir in the lime juice, grated rind, hot water, salt, and 1/2 cup of sugar until fully combined.
  4. 4
    Place the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
  5. 5
    Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
  6. 6
    In a separate clean bowl, beat the egg white until stiff peaks form.
  7. 7
    Gently fold the stiffly beaten egg white into the warm lime custard mixture until just combined.
  8. 8
    Spoon the filling into the pre-baked 9-inch pie shell.
  9. 9
    Bake in the preheated oven for 10 minutes to set the topping.
  10. 10
    Remove from oven and allow to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 29.9kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.4g2%
Cholesterol 46.6mg16%
Sodium 1235.0mg52%
Total Carbohydrate 3.4g2%
Dietary Fiber 0.6g3%
Sugars 0.8g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety Note: This recipe cooks the egg yolks in a double boiler to reduce the risk of salmonella, making it safer than raw custard recipes. However, if you are serving to pregnant women, young children, or immunocompromised individuals, ensure the yolk mixture reaches a safe temperature (160°F/71°C) during cooking.

Serving Suggestion: For a traditional presentation, garnish each slice with a dollop of freshly whipped cream or a dollop of meringue before serving.

Ingredient Tip: Use fresh Key limes if available for the most authentic flavor. If using regular Persian limes, you may need slightly more juice to achieve the desired tartness.

Storage: Store leftover pie in the refrigerator for up to 3 days. The texture may become slightly softer as the crust absorbs moisture from the filling.

Keywords: key lime pie, citrus dessert, baked custard, lime juice, pie recipe, summer dessert, egg custard, double boiler, grated rind, pie shell, citrus zest, dessert ideas, lime pie, cooked filling, easy pie
Read it online: https://www.chefs-mate.com/recipe/key-lime-pie-cooked/