Pour the mixture into the baked pie crust, then bake for 5 to 8 minutes. I’m glad you mentioned the lime juice basically “cooking” the egg yolks–I’m not afraid of raw eggs (I sample raw cookie dough and cake batter in larger-than-normal quantities when I’m baking), so I’m excited to try this pie. The acidity works on the proteins in the egg yolks and the milk the way heat would causing the filling to thicken. The other point that can help put your mind at ease here is that this recipe calls for a large amount of lime juice which is extremely acidic. This pie sounds absolutely wonderful, simple, and creamy. Learn how your comment data is processed. I would like to state that if you use natural eggs (i.e.,, grown like nature intended: organic, free range in the sun, nothing man-made: drugs, hormones, antibiotics, GMO, etc) the risk of any egg-born bacteria is EXTREMELY low. I wasn’t convinced this pie would be firm enough to cut, but as you can see by the photo, it was. The reason? It just isn’t something you often see on the menu in other parts of the country. I know no matter what I say there will be people who comment and tell me that they will never eat raw eggs. Your email address will not be published. Thanks for the recipe, I will be making this a lot this summer! Commentdocument.getElementById("comment").setAttribute( "id", "a0b11109d735876fde50ef815ae9e5de" );document.getElementById("f6cad70d12").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. It’s so true Rachel! So I used my own recipe for the crust but I used your filling recipe. Remove and cool. Your email address will not be published. Legend has it that the famous pie was created with what the Florida sponge fisherman had on hand: sweetened condensed milk, limes and crackers. I knew I had to have at least one piece of Key Lime Pie while I was there. There is also a debate about meringue vs whipped cream vs nothing on top. It also has a gingersnap crust! If you would like to bake this pie, reduce the oven temp to 350°F and bake for 15 minutess or until small bubbles form on top. ), The Spruce Eats uses cookies to provide you with a great user experience and for our, Key Lime Pie With Meringue or Whipped Cream Topping, 61 Delicious Pie Recipes for Every Season, 10 One-Crust Pies to Enjoy All Year Round. But I will go ahead and give the speech anyway. Let me know what you think. It just feels right to me. Combine lime juice, sweetened condensed milk, whipped topping and a few drops of food colorings. This site uses Akismet to reduce spam. Mr. BB and I just got back from a week long trip along the East Coast. Notify me via e-mail if anyone answers my comment. Save my name, email, and website in this browser for the next time I comment. That makes me think that they were for sure raw. If not, the bottled stuff (just be sure it is 100% key lime juice) works well too! If using Stauffer’s, you’ll need about 32 to 35 Gingersnaps to make 1 3/4 c up crumbs. The texture was insanely creamy. I can’t believe it took me so long to try this egg-free version, but I’m glad I did because it was really good. I’m not going to lie to you, this is the first time I’ve made a pecan pie. I always wonder if I’m rambling on to myself. I mix the yolks only with condensed milk and key lime juice. Jeremy Liebman / The Image Bank / Getty Images. The one I had didn’t have a topping and it was awesome as is. The acidity will kill most bacteria but it also serves to thicken the filling. Pour into the prepared biscuit base. Pipe the whipping cream decoratively around the edges. I used regular limes and it was great. My new favorite right now is the Sonoma Syrups Vanilla Crush, but I like it more in creamy things (like this) than I do in baked goods. I’m so glad you enjoy it Jennie! Each piece of this Key Lime Pie is bursting with flavor and includes a mini trip to the tropics in every bite.