Yield ( 2 - 9 in. pies)
Ingredients:
Egg Yolks* 8 ea. or 6.5 oz
Sweetened Condensed Milk 30 oz.
Fresh Lime Juice 2 oz.
Method of Preparation:
1. Stir together egg yolks and sweetened condensed milk
2. Add lime juice and mix until incorporated
3. Fill each pre-baked cooled 9” (23-cm) graham cracker crust with 24 oz. (680 gm) of Key Lime Filling
4. Bake at 300° F. (148°C) in deck oven, 25 -30 minutes until center is set
Graham Cracker Crust:
Yield: 15 oz ( 2-9 in. crusts)
Graham Cracker Crust Ingredients:
Graham cracker crumbs 11 oz.
Sugar, granulated 4 oz.
Butter, melted (warm) 3.5 oz
Preparation for Graham Cracker Crust:
1. Mix crumbs and sugar together
2. Add butter, mix to incorporate
3. Separate mixture between 2 pie pans, press into pans
4. Bake at 350°F. (177°C) deck oven for 12 – 15 minutes until set.
Ingredients:
Egg Yolks* 8 ea. or 6.5 oz
Sweetened Condensed Milk 30 oz.
Fresh Lime Juice 2 oz.
Method of Preparation:
1. Stir together egg yolks and sweetened condensed milk
2. Add lime juice and mix until incorporated
3. Fill each pre-baked cooled 9” (23-cm) graham cracker crust with 24 oz. (680 gm) of Key Lime Filling
4. Bake at 300° F. (148°C) in deck oven, 25 -30 minutes until center is set
Graham Cracker Crust:
Yield: 15 oz ( 2-9 in. crusts)
Graham Cracker Crust Ingredients:
Graham cracker crumbs 11 oz.
Sugar, granulated 4 oz.
Butter, melted (warm) 3.5 oz
Preparation for Graham Cracker Crust:
1. Mix crumbs and sugar together
2. Add butter, mix to incorporate
3. Separate mixture between 2 pie pans, press into pans
4. Bake at 350°F. (177°C) deck oven for 12 – 15 minutes until set.
Type: Authentic Recipe
Author: Chef Kerstin Kleber, Department Chair, Baking and Pastry at Johnson and Wales
Source: http://frontporchstapleton.com/FrontPorch/Article_supplements_files/Key%20Lime%20Pie%20Recipe-Chef%20Kerstin%20Kleber.pdf