This really does take 20 minutes to make and bake. Then it can spend the meal cooling in the fridge to be ready for dessert! It can be put in the oven while you shower and start cooling while you dress! It's also surprisingly impressive. People seem shocked at how simple the ingredients are and swear you must have spent more time on it. The recipe comes from the back of the Nellie & Joe's Famous Key West Lime Juice and can be found here. The lime juice has a TON to do with this tasting so great. I highly recommend this one, it's strong tasting and tart so it doesn't get 'lost' in the custard! Don't throw away the plastic crust insert if you are planning to take the pie anywhere. If you flip it around it makes a perfect lid to keep your pie from getting squished!
I rinse my eggs because I use the egg to separate the yolk from the white. It just became a habit to decrease anything that could be on the shell from getting into the food (mostly when you aren't cooking the egg)!
Tap the egg all around the middle and gently open it over a dish. Best not to do this over your other ingredients just in case a little white/yolk slips through or gets punctured.
Most of the white will just fall out on it's own, but you can transfer the yolk back and forth from each side of the egg shell until the white is mostly removed. Easy! No special tool required.
3 little egg yolks.
Pour in the lime juice and the sweetened condensed milk. Make sure to use a rubber spatula to get it all! It's very gluey.
Whisk it until it comes together.
Pour it in the shell and pop it in the oven.
I thinly sliced a small lime up to arrange on top of the pie.
I'm sure I could have done this more fancy, but I actually was in a time pinch! In fact had to cut a big hole in the middle of the clear lid because my pie was still quite warm and steamy when I left the house! I put it in the host's fridge during the meal and it was perfectly chilled by the time dessert came around.
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