My 50+-Year-Old Key Lime Pie Recipe (borrowed from my mom’s memory) is both tart and rich.
Recipe courtesy of RFT Contributor Yvette Cardozo and her mom (thanks mom)
- 4 slightly beaten egg yolks
- 1/2 C Key lime juice
- 1 14 oz can sweetened condensed milk
- 1 1/2 tsp cornstarch
- 1 nine inch graham cracker crust
Though it’s best to use fresh Key limes, they are hard to get. A good alternative is Nellie & Joe’s Key Lime juice sold in most grocery stores.
The cornstarch may or may not be authentic, but it helps the pie set.
Mix juice and cornstarch. Combine egg yolks and milk and SLOWLY add lime juice/starch mix.
Bake 10 minutes at 350 degrees to set the pie contents. Let cool and refrigerate.
Top with fresh whipped cream (though that is not authentic, according to my mom). Beware, this is tart and RICH.