Key Lime... Pudding?

Alright, so I attempted a key lime pie. I was pretty excited about this because I LOVE key lime pie. First of all, I have no idea where to obtain key limes. So I found a recipe for a lime tart that looked pretty delicious and just used the juice of regular limes. This pie didn't turn out exactly as planned.... Here's the recipe first:

For the crust:
2 cups Graham Cracker Crumbs
5 tablespoons unsalted butter, melted(I think it needed more because the crust was still crumbly)
For the filling:
1 can (14 ounces) sweetened condensed milk(Ew.)
1/2 cup fresh lime juice
3 large egg yolks
1 tbsp. lime zest




Preheat oven to 350. For the base place the graham crackers crumbs in a bowl and add melted butter. Mix to combine. Press the mixture evenly over the base and side of a 9 inch pie dish. Bake for 8 minutes. Set aside to cool.




Beat egg yolks until thick. Beat in milk, lime rind, and juice. Pour into the pie shell and chill until set, about 4 hours.


So like I said, this pie tastes good. I think that the two factor that I'm a little iffy about would be A. The uncooked egg yolks(I'm assuming the acid in the lime juice helps with that. and B. The texture of this pie came out more like pudding. I'm not sure what went wrong, if anything, but I just didn't like the consistency of the filling. I've never used condensed milk before either and that may have grossed me out a little too. I think that as far as key lime pies go, I will stick to the store bought freezer section pies(which are delicious by the way). This pie had a lot of steps and in the end I think it would have been more appetizing had I not seen the ingredients going into it.

Until my next baking adventure,

Laura Leigh