Perfect Key Lime Pie

Wow. I hate to say it, but I think I'm that girl that starts a blog and then lets a whole month pass between posts. New Years Resolution #42? Never again. Now for the sweet stuff...

As a native South Floridian, one would assume that I’ve consumed my fair share of key lime pies. Not so much. For some unknown and insane reason, I sort of refused to eat it when I was growing up. I was the kind of child that would sneak spoonfuls of raw brown sugar and considered a handful of semi-sweet chocolate chips and pecans a healthy snack. So I found a fruity mousse pie to be about as appealing as a plate of spinach and Brussels sprouts. I am now older and debatably wiser and this key lime pie ranks top three on my list of “Wake Up Thinking About This / Must Consume Immediately” desserts. I have played with a few different variations and have found that the secret to a sublime key lime pie is in the egg whites. Be sure to gently fold them into the batter until the consistency is smooth. I am aware that baking a key lime pie in January is a bit out of season, but I guarantee that if you try this recipe, it will be requested year-round in your home. 

Pre-bake.

 

Perfect Key Lime Pie:

adapted from Pepe's Cafe, Key West

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup white sugar

1 tsp. cinnamon

1/3 cup melted butter

Preheat the oven to 325 degrees. In a medium bowl, whisk together the graham cracker crumbs, sugar, and cinnamon.  Add the melted butter and whisk until combined. Press into a greased 9-inch pie pan. Bake for 10 minutes. Let cool completely.

For the Filling:

2 egg whites

4 egg yolks

1 - 14 oz. can sweetened condensed milk

Zest of 1 to 2 key limes*

1/3 to 1/2 cup fresh or bottled key lime juice*

In an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff, glossy peaks form. Set egg whites aside. In an electric mixer fitted with the paddle attachment, beat the egg yolks well at medium speed. Add the sweetened condensed milk and key lime zest and beat again. Very slowly, add the key lime juice and mix very well. With a spatula, gently fold the egg whites into the yolk mixture. Continue to refold until the texture is even.  Pour the batter into the prepared pie pan. Bake for 20 minutes at 325 degrees. Let cool completely. Once cool, refrigerate for at least two hours before serving.  Top with whipped cream, if desired.

*Note: I live in the Pacific Northwest, and key limes aren't exactly in season this time of year (or any time of year, for that matter). So, I used regular limes and made a faux key lime pie otherwise known as a lime pie. ("Cheater!" I know.) If you can get your hands on key limes, all the better. And if not, I invite you to join my faux pie revolution.

For the Whipped Cream:

1 cup heavy whipping cream

1 tsp. vanilla extract

1 tbsp. confectioner's sugar

In an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Be sure not to over beat, or the cream will become lumpy. After refrigerating the pie for at least two hours, top with whipped cream.



The final product.

  

Time to dig in!

 Serves 8. Enjoy!