+
0 (0)

Desserts

Heilman's Key lime pie

Heilman's Key lime pie
Michael Robinson Chavez / Los Angeles Times

Dear SOS: Bob Heilman's Beachcomber Restaurant in Clearwater Beach, Fla., has the most exquisite Key lime pie I have ever eaten. It isn't heavy -- it is light but not airy like a mousse. The crust was not soggy on ... Read more

Total time: 25 minutes, plus cooling and chilling times | Servings: 8
  • 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

Step 1Heat the oven to 350 degrees.

Step 2In 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.

Step 3Pour 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.

Step 4Top as desired and serve.

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.".

HAVE YOU TRIED


Milk Bar's Compost Cookie
Milk Bar's Compost Cookie

The Personal Day
The Personal Day

Olive and rosemary focaccia
Olive and rosemary focaccia

Pea budino with squid and clam ragu
Pea budino with squid and clam ragu

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Date-apple tart
Pistachio madeleines
Mango and sticky rice
Guinness Stout ginger cake