Desserts
Key Lime Pie
Double Musky's signature version of Key Lime Pie using egg yolks and sweetened condensed milk for a silky, tart finish.
From The Double Musky Inn Cookbook
Two 10-inch piesYield
15 minPrep
25 minCook
Ingredients
- ·2 baked 10-inch graham cracker crusts
- ·12 egg yolks
- ·4 cans (14 oz each) sweetened condensed milk
- ·2 cups key lime juice
Instructions
- 1
Preheat oven to 350°F.
- 2
If using raw graham cracker crusts, press crumbs, sugar, and melted butter into pie pans and bake for 10 minutes at 350°F to set.
- 3
In a large bowl, whisk the egg yolks, sweetened condensed milk, and key lime juice together until smooth and uniform.
- 4
Pour the filling into the hot crusts and bake at 350°F for an additional 15 minutes or until the center is set.
- 5
Cool completely, then chill in the refrigerator. Top with fresh whipped cream before serving.
More Desserts recipes
- Double Musky PieChocolate-pecan pie with a dense filling and a proper crust. Serve slightly warm.
- Cajun DelightDouble Musky's legendary layered treat: a pecan crust, sweet cream cheese, and chocolate-vanilla pudding topped with whipped cream and pecans.
- Double Musky CheesecakeAn easy but rich cheesecake. The key to success is keeping the oven door closed—refrain from checking on it until the next morning!