Published March 1, 1997.
We were able to come up with a great key lime pie recipe using only three filling ingredients: sweetened condensed milk, egg yolks, and fresh lime juice. Bottled reconstituted lime juice, we found, gave the pie an “off” flavor. Once we substituted the juice and zest from fresh limes, the pie became pungent and refreshing, cool and yet creamy, and very satisfying. We also discovered that while the pie filling will set without baking (most recipes call only for mixing and then chilling), it set much more nicely after being baked for only 15 minutes.
If you prefer a meringue topping, follow the instructions in “No-Weep Lemon Meringue Pie” in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more.
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