Tuesday, February 21, 2012

Heilman's Key Lime Pie

Thanks to LA Times Culinary SOS for the sublime key lime pie from Bob Heilman's Beachcomber Restaurant in Clearwater Beach, Florida. Cool, sweet companion to a rich, dark, spicy gumbo or seafood jambalaya. Serves 8.

Photo by Robinson Chavez Michael - LA Times


4 egg yolks, beaten
2 cups condensed milk
2/3 cup Key lime juice (from about 1 pound of Key limes)
Zest from 1 Key lime
1 pre-baked (8- to 9-inch) pie shell, preferably a short crust
Whipped cream or meringue, for topping


1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the egg yolks and condensed milk until combined. Mix in the lime juice and zest until thoroughly combined. This makes a scant 3 cups of filling.

3. Pour the filling into the prepared pie shell and place the pie in the oven. Bake just until the filling is set and jiggles only slightly when tapped, 10 to 15 minutes. Remove from the heat and cool on a rack, then refrigerate the pie, uncovered, until completely set, preferably overnight.

4. Top as desired and serve.

Chef's Note: Adapted from Bob Heilman's Beachcomber Restaurant in Clearwater, Fla. The restaurant uses Eagle Brand condensed milk in the recipe and serves the pie topped with whipped cream, though meringue can be substituted. Make the pie using a prepared crust; the restaurant recommends a "short" pastry crust. As it says, "A graham cracker crust is inappropriate."

Each serving (without topping): 377 calories; 9 grams protein; 54 grams carbohydrates; 1 gram fiber; 15 grams fat; 7 grams saturated fat; 118 mg cholesterol; 42 grams sugar; 190 mg sodium.
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