Key Lime Pie

One of the great joys of moving to Florida was finding out how easy it is to make Key Lime Pie.  And like any other classic, self-respecting pie, recipes for it can be the subject of some debate depending on interpretation by the individual cook.  Some like a graham cracker crust, others swear by the traditional pastry crust.  Some like a filling made with condensed milk, others prefer to make a more traditional milk custard, and others yet will use a cream cheese based filling.  Some like to top it with meringue and some prefer whipped cream.  There are frozen versions, no-bake versions and bake versions.  I’m not a purist about the pie—I’ve had many great versions—and I offer you this one as the one that I make with the most success. The only place I think you really have to draw the line and not improvise is that it has to be made with key lime juice—if all you have available is green limes—don’t bother to make this—it just wouldn’t be Key Lime Pie.

Key Lime Pie

Makes a 10 inch pie; serves 8

Ingredients:

2 cups graham cracker crumbs
½ cup melted butter
1 can sweetened condensed milk
6 egg yolks
½ cup key lime juice
6 egg whites
1 tablespoon cream of tartar
1 cup sugar

Preparation:

Preheat the oven to 350 degrees.  Combine the cracker crumbs and the melted butter and stir with a fork until well combined.  Pour the mixture into a 10-inch pie pan and spread out evenly over the bottom and the sides.  Use your hands or another pie pan of the same size to press the crumbs down firmly.  Bake for 6 to 8 minutes or until golden brown.  Cool completely before filling.

In a large bowl, use an electric beater on medium high to mix the condensed milk and the egg yolks together until light and creamy.  This usually takes about 8 minutes.  Add the lime juice and mix just to blend—literally seconds.  Then, use a rubber spatula or a wooden spoon and fold to be sure that the lime juice is incorporated.

Pour the mixture into the baked and cooled pie shell and let stand while you prepare the meringue topping.

Beat the egg whites with the cream of tartar for 5 minutes.  Add one cup of sugar and beat for another 5 minutes.  At this point, the meringue should be very shiny and forms peaks when you take the beaters out.  Using a spatula, spread the meringue over the pie and bake in the 350-degree oven until the meringue is nicely browned.  In my oven this takes about 12 to 15 minutes, but watch this carefully in case yours is different.  Refrigerate the pie for at least 5 hours until cooled and set before serving.