Editing Key lime pie (section)

{{Short description|American custard pie}}
{{other uses|Key Lime Pie (disambiguation)}}
{{Use mdy dates|date=August 2020}}
{{Infobox food
| name             = Key lime pie
| image            = Keylimepiecut.jpg
| image_size       = 250px
| caption          = Cut-away view of a Key lime pie
| alternate_name   = 
| country          = [[United States]]
| region           = [[Key West, Florida]]
| creator          = 
| course           = [[Dessert]]
| type             = [[Pie]]
| served           = 
| main_ingredient  = Graham cracker crust, [[Key lime]] juice, [[egg yolk]]s, sweetened [[condensed milk]]
| variations       = 
| calories         = 
| other            = 
}}

'''Key lime pie''' is an [[American dessert pie]]. It is made of [[Key lime]] juice, [[egg yolk]]s, and [[sweetened condensed milk]]. It may be served with no topping, with a [[meringue]] topping made from egg whites,<ref name="Conch Cooking, L.P. Artman, Jr., August 1975 Florida Keys Printing & Publishing, page 74">{{cite book |title = Conch Cooking |first = L.P. Jr. |last = Artman |date = August 1975 |publisher = Florida Keys Printing & Publishing |page = 74 }}</ref> or with [[whipped cream]]. Traditionally, Key lime pie is made using a [[graham cracker crust]]. It may be made with or without baking in a [[Crust (baking)|pie crust]] or without crust.<ref name="sloan">{{cite book |first = David L. |last = Sloan |title = The Key West Lime Pie Cookbook |year = 2013 |publisher = Self-published |isbn = 978-1499621860 |page =  14 }}</ref> The dish is named after the small [[Key lime]]s, which are more aromatic than the common Persian limes, and which have yellow juice. The filling in a Key lime pie is typically yellow because of the egg yolks.<ref name="Conch Cooking, L.P. Artman, Jr., August 1975 Florida Keys Printing & Publishing, page 74"/>

The filling is made similarly to a Magic Lemon [[cream pie]], by mixing the ingredients without cooking: the proteins of the egg yolks and condensed milk and the acidic lime juice curdle, thickening the mixture without baking. The pies are usually baked to pasteurize the eggs and thicken the filling further.