My Buddy Chef Ken's Best Damn Key Lime Pie
Ingredients
- 7 each Egg yolks
- 2 each Eagle Sweet condensed milk 14 oz can
- 1 cup Nellie & Joe Key Lime Juice no other
- ¾ tsp Cornstarch
- 1 each 10" Graham Cracker shell I usually buy Keebler, but...
Instructions
- Pre-heat oven to 250℉
- Separate yolks. Best to do at egg's coldest temp. The yolks keep their form best while cold. Put 'em all in a mixing bowl, and beat on medium-high until they are pale yellow and firm.
- Turn off mixer, and add in condensed milk. Blend eggs & milk on low for a minute.
- Scrape down the bowl if necessary, then turn the mixer back on low.
- Dissolve cornstarch into Key Lime juice, and slowly add into the egg/milk mix, until fully combined.
- Pour 1 lb of mixture into graham cracker shell. Any remainder put into a pyrex dish for Cook's Key Lime Pudding snackie! Bake for 30 minutes.
- Remove from oven, cool on a rack. Place in fridge to eat same day, or freezer to store.
- Serve with a dollop of whipped cream.
Notes
You can put the extra key lime pudding on graham crackers for a snicky snack.
If you happen to use a 9" shell, cut the ingredients in half; OR make two pies and freeze one.