we were in FL, DW had key lime pie for desert. it was so good....she asked about the recipe...the waiter came back from the kitchen and said:
"We make our own using the recipe on the back of Nellie&Joes key lime juice."
so now I do too - I was surprised to fine it in the supermarket by name brand; apparently it's widely distributed. here's the drill - it's really simple.
from bottle: Nellie & Joes Key West Lime Juice (from concentrate)
pre heat oven.
beat three egg yolks (size: large eggs) into
14 ounce by weight can of sweetened condensed milk
thoroughly mix in one-half cup lime juice
pour into graham cracker crust
bake in pre-heated 350'F oven for 15 minutes
allow to cool on rack for 15 minutes
refrigerate uncovered until chilled (so it doesn't sweat)
after chilled, cover pie (so it doesn't skin over)
serve with blob of whipped cream and mint sprig
notes:
it says 9" pie pan - that produces a very thin pie - use smaller pie crust
(see the pix from May 2018)
DW thinks 1/2 cup (previous pie) was too much lime juice (one cup ca. 250 g divided by 2 = 125 g) so I used 65 grams - and two out of three diners wished for more limey-ness. YMMV.
(yes, I'm mixing my weights and volumes here folks . . . I can do fives/tens of grams much easier than tenths of a fluid ounce....)
"We make our own using the recipe on the back of Nellie&Joes key lime juice."
so now I do too - I was surprised to fine it in the supermarket by name brand; apparently it's widely distributed. here's the drill - it's really simple.
from bottle: Nellie & Joes Key West Lime Juice (from concentrate)
pre heat oven.
beat three egg yolks (size: large eggs) into
14 ounce by weight can of sweetened condensed milk
thoroughly mix in one-half cup lime juice
pour into graham cracker crust
bake in pre-heated 350'F oven for 15 minutes
allow to cool on rack for 15 minutes
refrigerate uncovered until chilled (so it doesn't sweat)
after chilled, cover pie (so it doesn't skin over)
serve with blob of whipped cream and mint sprig
notes:
it says 9" pie pan - that produces a very thin pie - use smaller pie crust
(see the pix from May 2018)
DW thinks 1/2 cup (previous pie) was too much lime juice (one cup ca. 250 g divided by 2 = 125 g) so I used 65 grams - and two out of three diners wished for more limey-ness. YMMV.
(yes, I'm mixing my weights and volumes here folks . . . I can do fives/tens of grams much easier than tenths of a fluid ounce....)