Key Lime Pie
Key Lime Pie
Yield: 8
Prep time: Cook time: Total time:
A light, mousse-like version of key lime pie
Ingredients:
- 1 ½ cups graham cracker crumbs
- 4 tbsp (2 oz) melted butter (unsalted or salted)
- 3 large eggs, separated
- 1 large egg
- 14 oz sweetened condensed milk
- 1/3 c fresh key lime juice* (or regular limes in a pinch)
- ½ tsp finely grated lime zest
- Whipped cream for serving (if you want)
Instructions:
- Preheat oven to 325F.
- Combine graham cracker crumbs and melted butter. Mixture should be moist enough to hold together when you pinch or press it together. If not, add a little more butter.
- Press cracker/butter mixture evenly into a 9-inch metal pie plate.**
- Prebake the graham cracker crust for 15 minutes, until first. Let cool.
- In a large bowl, beat together 3 egg yolks plus 1 whole egg until eggs thicken. (Stand mixer fitted with whisk attachment is helpful)
- Add condensed milk, lime juice & zest and whisk together completely.
- In a separate large bowl, beat egg whites until stiff peaks form. Fold egg whites into egg/lime mixture. Lightly the egg mixture first by stirring in about 1/3 of the egg whites, then fold in the remainder until no streaks of egg white remain.
- Pour carefully into pie crust.
- Bake for about 15 minutes, until just set. Look for a slight wobble in the center, but no ripples.
- Let cool completely, then chill over-night. Serve with whipped cream or meringue.
Notes:
Key limes are often called "Mexican Limes" whereas the large "standard" limes sold in most grocery stores are called Persian Limes. It takes about 1 pound of key limes to get enough juice for this pie. Persian limes also work fine, as does a quality bottled lime or key lime juice.
