Mexican Key Lime Pie

If you have ever been to Florida chances are you have had at least one slice of Key Lime Pie.

What you may not know is the that little limes found all over Vallarta (and for dirt cheap) are of the same variety of Key Limes from Florida. Do not mistake the Key Limes for the Persian (Seedless limes) as they are not nearly as juicy or flavorful. You have to use the little ones for this recipe for it to have that limey-refreshing tang.

This recipe is super easy and will make you look like a super star in the kitchen. So easy that even someone who burns water can whip up this pie in no time.

Besides the key limes, get yourself a lime juicer, usually under 20 pesos and a must have great gadget. Most grocery stores carry them and Rizo's has them on the second floor in the kitchenware area.



Next tip: To get more juice out of your limes simply wash them well with soap and water and then pop them in the microwave for 30 to 40 seconds on high. You will need about 20-25 limes for the pie.

Pie Shell
Simply purchase a pre-made graham cracker pie crust in the metal pan.
Most stores in Vallarta carry them.

i n g r e d i e n t s ( for the pie)
4 large or extra large egg yolks*
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)

d i r e c t i o n s (pie)
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.

I also like to grate the zest from one lime on top of the pie filling just before placing it in the oven.

s e r v i n g
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.

Servings: 8


Be sure to keep the egg whites, if you like meringue you can whip the eggs into a meringue and make it a Key Lime Meringue pie. Or, simply keep the whites and whip up an egg white omelet later.

Enjoy!