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The filling in [http://www.keylimepierecipe.org key lime pie recipe] is also yellow, largely due to the egg yolks. Many early recipes for key lime pie did not instruct the cook ever to bake the pie, relying on this chemical reaction (called souring) to produce the proper consistency of the filling. Key lime pie is an American dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust.  

The traditional Conch version uses the egg whites to make a meringue topping. S. During mixing, a reaction between the condensed milk and the acidic lime juice occurs which causes the filling to thicken on its own without requiring baking. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time. grocery stores. 

The baking also thickens the texture more than the reaction alone Key lime juice, unlike regular lime juice, is a pale yellow. The dish is named after the small key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin yellow rind more perishable, key limes are more tart and aromatic than the common Persian limes seen year round in most U. The acid in the lime juice actually "cooks" the pie.