Ingredients
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6
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2
-
1
-
1
-
-
-
-
-
-
-
-
-
-
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Directions
Kelly’s Rich and Creamy Key Lime Pie,My DH say’s that mine is the best Key Lime Pie he’s ever had! I was SO HAPPY!! He used to live in Florida, and said it tastes just like the pie you get down there. (I was very proud and relieved to hear that! I was really nervous to make him one!) Hope you give my recipe a try. It’s a wonderful, easy and no-fail recipe!,Followed to a T using fresh key limes and agree with some here – too tart. Very disappointed. It was pretty, esp with a meringue, but it was not good.,The very best key lime pie I have ever made. This is a keeper forever. I made mine with a merengue using the 6 leftover whites and confectioners’ sugar. Baked it on top for the last 15 minutes. I also made my own graham cracker crust. Total baking about 35 minutes in my oven.
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Steps
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1
Done
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Preheat Oven to 325. |
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2
Done
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in Medium Bowl, Gently Whisk Eggs. |
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3
Done
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Slowly Whisk in Sweetened Condensed Milk. |
|
4
Done
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Slowly Whisk in Key Lime Juice. |
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5
Done
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*do not Over Mix, This Will Create Bubbles. Just Stir Gently Til All Ingredients Are Mixed Together Well. |
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6
Done
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Pop Into Oven For 40-45 Minutes. *my Oven Takes 44 Minutes Exactly. |
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7
Done
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the Edge of Pie Will Just Start to Slightly Poof Up and the Edge of Pie Will Also Be Very Slightly a Pale Golden Brown. Just Very Lightly Browned. the Pie Also Will No Longer Jiggle. |
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8
Done
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Let Cool. Pie Will Set Up Perfectly as It Cools. |
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9
Done
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Refrigerate at Least 4-6 Hours or Overnight. |
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10
Done
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Pie Gets Even Better the Next Day! :). |
