Happy Independence Day! Today is 4th of July and that means BBQs, food and fireworks. Earlier this week I made an angel food cake that left me with 12 egg yolks and wanted to find a recipe that looked simple and could utilize those leftover ingredients, which put me on the hunt for a recipe. Thankfully, I was recently gifted The New Family Cookbook from America’s Test Kitchen. I found their Key Lime Pie recipe and figured I would give it a shot, as I have never made a key lime pie before.
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4 Large egg yolks
4 teaspoons grated lime zest plus 1/2 cup of lime juice
1 (14-ounce) can sweetened condensed milk
1 cup heavy cream, chilled
1/4 cup (1 ounce) confectioners’ sugar
1. Adjust oven rack to middle position and preheat oven to 325 degrees. Whisk egg yolks and lime zest together in medium bowl until mixture has light green tint, about 2 minutes. Whisk in condensed milk until smooth, then whisk in lime juice. Cover mixture and let sit at room temperature until thickened, about 30 minutes.
2. Pour thickened filling into warm prebaked pie crust. Bake pie until center is firm but jiggles slightly when shaken, 15 to 20 minutes. Let pie cool slightly on wire rack, about 1 hour. Cover pie loosely with pastic wrap and refrigerate until filling is chilled and set, at least 3 hours, or up to 1 day.
3. Before serving, use stand mixer fitted with whisk to whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread whipped cream attractively over top of pie and serve.