(and passion fruit, and other tropical treats!)
Celebrations mean time for pie at Casa Bouquet. Key lime pie is a favorite and the recipe can also be used with other tropical juices. Try this with my coconut crust for an instant island trip!
You will need a piecrust in an 8- or 9-inch pan (coconut, graham cracker, or pastry), a small mixing bowl and whisk, citrus juicer, and small bowls or cups for separating the eggs.
- 3 egg yolks (large eggs). With two small bowls available, gently crack each egg in the center, open the egg carefully, and pass the yolk back and forth between the two egg halves, letting the egg white fall into one of the bowls. Place the egg yolks in the other bowl. You can discard the whites, save for another use, or make a meringue.
- ½ cup Key lime juice. You can purchase Key lime juice (I use Nellie & Joeʻs, in the bar drinks section) or squeeze Key limes. At our grocery, they are in the tropical fruit section with the coconuts, star fruits, and mangoes. You will need to juice about a dozen limes. (I zest these first before juicing. I use the zest for another recipe – coming soon!)
- one 14 oz. can of sweetened condensed milk
Preheat oven to 350 degrees with a rack in the center. Place the egg yolks in a small mixing bowl and whisk until smooth. Add the full can of sweetened condensed milk. Whisk until fully combined. While stirring, very slowly pour in the Key lime juice. You will be able to see when juice reacts with the milk/egg mixture.
Pour the filling into the piecrust. Bake in a 350 degree oven for 15 minutes. Refrigerate before serving. You can eat it as is, bake with a meringue, or serve with soft whipped cream or vanilla ice cream.
Variation: This method will also work with other tropical juices. I have found that you still need a small amount of Key lime juice to get the reaction to form the “curd” and for taste. I put 3 tbsp of Key lime juice in a liquid measuring cup, and fill to the ½ cup line with passion fruit juice. Try pineapple or guava or papaya juice.
Ingredients
- 3 egg yolks (large eggs). You can discard the whites, save for another use, or make a meringue.
- ½ cup Key lime juice. You may use bottled juice or you will need to juice about a dozen Key limes.
- one 14 oz. can of sweetened condensed milk
Instructions
- Preheat oven to 350 degrees with a rack in the center.
- Place the egg yolks in a small mixing bowl and whisk until smooth.
- Add the full can of sweetened condensed milk. Whisk until fully combined.
- While stirring, very slowly pour in the Key lime juice. You will be able to see when juice reacts with the milk/egg mixture.
- Pour the filling into the piecrust.
- Bake in a 350 degree oven for 15 minutes.
- Refrigerate before serving.
- You can eat it as is, bake with a meringue, or serve with soft whipped cream or vanilla ice cream. Variation: This method will also work with other tropical juices. I have found that you still need a small amount of Key lime juice to get the reaction to form the “curd” and for taste. Put 3 tbsp of Key lime juice in a liquid measuring cup, and fill to the ½ cup line with passion fruit juice. Try pineapple or guava or papaya juice.
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