My husband (then boyfriend) joined us one year when we were in college. My grandmother asked if he wanted key lime pie, knowing full-well it was one of his favorites. When he said yes, he didn't realize he was signing on to reaching over the second story roof deck, to steal the key limes fresh from the neighbors tree - or maybe he did, my memory is hazy. Either way, a Key West tradition was born.
One final note, key lime pie is pale yellow, because of egg yolks. If you ever see one that's green, put down the fork and order the chocolate brownie instead.
1 cup graham cracker crumbs
1/2 cup sugar
3 tablespoons unsalted butter, melted
6 egg yolks
2 (14 ounce) cans sweetened condensed milk
1 cup key lime juice
5 egg whites
1/4 teaspoon cream of tartar
3/4 cup confectioners' sugar
Preheat the oven to 350 degrees.
In a mixing bowl combine the graham cracker crumbs, 1/4 cup sugar, and butter and mix until thoroughly combined. Using your hands, press the mixture firmly into a 9-inch pie pan, and bake until lightly browned, about 15 minutes. Remove from the oven and transfer to a wire rack to cool completely before filling.
In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F.
In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.
No comments:
Post a Comment