This is adapted from Rose Levy Beranbaum’s ‘The Pie and Pastry Bible’ and what can I say, I had a craving. I use the graham cracker crust from the Frozen Lemon Pie because I use the deep pie plates and I’m not a fan of skinny crust, and I also top this one with plain whipped cream instead of meringue.
Key Lime Pie
1 graham cracker crumb crust, pressed into a deep dish 9 1/2-inch Pyrex pie plate
4 large egg yolks
1, 300 mL can of sweetened condensed milk
1–2 t. key lime (or lime) zest
3/4 c. key lime (or lime) juice
1 large egg white (I save the rest for scrambled eggs on another day)
1/8 t. cream of tartar
1/2 – 3/4 c. whipping cream, whipped with a bit of sugar and vanilla for the topping once the pie has cooled completely (or right before serving)
Preheat the oven to 350. Using an electric mixer, mix the 4 egg yolks with the condensed milk until well combined. Turn up the speed to medium-high and gradually pour in the key lime juice – the mixture should thicken a bit – and then beat in the zest.
In a separate medium bowl, use an electric hand mixer to beat the egg white until it starts to firm up, then add in the cream of tartar and increase the speed to high until stiff peaks form.
Fold the meringue mixture into the lime mixture and then scrape it all into the pie crust and smooth the top. Bake for 20 minutes.
Allow the pie to cool on a rack completely before putting it in the refrigerator (I like my key lime pie cold) and then before serving, either drop a good spoonful of whipped cream onto each individual piece, or cover the top of the pie with whipped cream and then cut into pieces. Either way, I doubt there will be much left….
- Category: Pie, Lime