Key Lime Pie
"Traditional Key Lime Pie . . . creamy slighly green ting to it! This recipe has a choice of toppings; whipped cream OR meringue so read the directions carefully!"
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Graham cracker pie crust
- 6 tablespoons unsalted butter
- 6 ounces broken graham crackers (1 1/2 Cups ground)
- 4 tablespoons sugar
- 1⁄8 teaspoon salt
-
Filling
- 4 eggs, separated
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup freshly squeezed key lime juice
-
Meringue Topping
- 4 egg whites (use 5 if you want high meringue)
- 1 pinch cream of tartar
- 1 pinch salt
- 1⁄4 cup confectioners' sugar
-
Whipped Cream Topping
- 3⁄4 cup heavy cream
- 1⁄4 cup confectioners' sugar
- 1⁄2 lime, sliced paper thin and dipped in sugar (optional)
directions
-
Pie Crust:
- Preheat heat oven to 350°F.
- Gently melt the butter.
- Combine sugar with graham crackers in a food processor and pulse until fine crumbs.
- Slowly add butter until well blended.
- Press crumbs into a 9 inch pie pan.
- Bake the crust for 8 - 10 minutes, just until it begins to brown.
- Cool on a rack before filling.
- The crust will harden as it cools.
- When the crust is done, leave the oven at 350 F and cool the crust slightly on a rack.
-
Filling:
- Beat the egg yolks just until combined. Beat in the condensed milk, then the lime juice a little at a time.
- The mixture will thicken.
- Place the filling into the warm crust and bake until the filling is just firm. 10 - 15 minutes.
- Remove and cool on a rack for about 10 minutes. Leave oven on.
-
Nows time to decide on the topping:
-
For Meringue Topping:
- Beat the egg whites with salt and cream of tartar, until foamy.
- Add confectioners sugar a little bit at a time until the mixture is shiny and holds fairly stiff peaks. Be careful not to overbeat.
- Cover pie with meringue, making sure the meringue covers the entire filling and makes contact with the crust edges.
- The stiff meringue will hold its shape, so you can decorate it how you like.
- To make lots of little peaks all over the pie, take a whisk and poke it lightly into the meringue and lift up.
- Bake until the meringue is lightly browned; 10 - 15 minutes.
- Cool on a rack and then refrigerate.
- Serve cool.
- Note: This pie is best eaten the same day. If it sits too long, the sugar will start sweating out of the meringue and form beads on the top.
- OR.
-
Whipped Topping:
- Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.).
- For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners� sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
