Florida's small, round, yellow Key lime is one of two main lime varieties grown in the United States. Outside of Florida, the Key lime usually is found in specialty produce markets and some supermarkets with gourmet produce.
Sweetened and unsweetened bottled lime juice and frozen lime juice are some popular lime products that can be substituted, and are available in most markets.
1/2 cup Eze Eggs pasteurized egg yolksFor the crust: Melt butter, then mix with crumbs in mixing bowl until well blended. Spray a pie tin, 9-1/4 inches across, with nonstick vegetable-oil cooking spray, then spread the crust mixture evenly (no more than 1/8-inch thick) over the entire tin (bottom and sides).
3/4 teaspoon cream of tartar
2-3/4 cups sweetened condensed milk
3/4 cup Nelle & Joe's key lime juice
3-1/2 ounces butter (about 1/3 cup plus 2 tablespoons) Crust:
4 ounces graham cracker crumbs (about 1 cup)
In a mixer, whip egg yolks on medium speed 3 minutes or until foamy. Add cream of tartar and condensed milk, and blend on low speed for 1 minute. Pour the key lime juice into the mixer with the egg-milk mixture and mix on low speed for 1 minute.
Place the prepared pie shell on a sheet pan, then ladle the mixture into it. The liquid should reach the top of the crust to the lip of the pie tin.
Preheat the convection oven to 325 degrees. Place the pie in the oven, on the sheet pan, and bake for 12 minutes. Cool for 15 minutes at room temperature, then place in the freezer until ready for use. Makes one 9-1/4-inch pie, or 6 servings.
