Nancy Jackson, from Tampa, submitted the winning Key Lime Pie recipe. Nancy has tried many recipes for the quintessential Florida pie, but her favorite by far, is from the Joy of Cooking which she shares with her own improvisation.
Key Lime Pie Recipe, Submitted by Nancy C. Jackson
Source: Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
For the complete recipe with variations please check the cookbook. I included the recipe for my version!
I must say it was absolutely delicious!
Position a rack in the center of the oven. Preheat the oven to 325.
Whisk together until well blended:
One 14-ounce can sweetened condensed whole milk.
4 large egg yolks
½ cup fresh key lime juice. It took 17 key limes to make ½ cup of juice. USE an electric juicer! I have made the same recipe with limes, not key limes and found it to be almost as good but not quite the real deal.
3 teaspoons of lime zest
The mixture thickens as the milk reacts with the acidic citrus juice. Pour the filling into the pie crust.
I used a pre-made graham cracker pie crust. Bake the pie until the center looks set but still quivery, like gelatin, around 15 minutes.
Let cool and then refrigerate until chilled. I chilled mine overnight.
Before serving whip until thickened:
¾ cup cold heavy cream, add ¼ cup powdered sugar. Whip until stiff peaks form. I placed dollops of fresh whip cream around the edge of the pie, but you could spread over the entire pie. I topped it off with a sliver of key lime! Delicious! Pretty too.