I love Key Lime Pie…it is my all time favorite dessert. I would take it over any type of chocolate any day! Tonight my Seattle family requested this as dessert so I thought I would share it with everyone. My (almost 3 year old) niece Hannah decided she wanted to help me, but she mostly helped in making a bigger mess. The joys of cooking with a toddler! :)
A few years ago I came up with my own version traditional key lime pie recipe that was extra tart and limey. I also put meringue on top. Since you use the yolks with the pie, why not utilize the whites?!?
The most important part is the lime juice. My favorite lime juice to use is this one:
You can purchase it at some of the nicer grocery stores or sometimes you can find it at a large higher-end liquor store (if you are in Texas, Spec’s carries it). If you can’t find this, get some key limes and squeeze!
So here’s the recipe:
1/2 cup Key Lime juice
2 egg yolks
1 can condensed milk (I usually use fat free)
2 egg whites
1/2 cup sugar
1/4 tsp. cream of tartar
I usually like to make my own crust but you can buy a pre-prepared one.
1/4 box of graham crackers
3 Tbsp. of sugar
3 Tbsp. butter softened
Ready to bake? Let’s go!
1. Preheat oven to 325°.
2. If you are making your pie crust, crush the graham crackers and mix in the butter and sugar until you get all the butter clumps out and the crumbs are grainy. I use less butter than most recipes because I prefer to not have it too greasy but you may want to add more butter to make the crumbs stick together more. Once the crumbs are ready, spread them out evenly into a normal sized pie pan. Don’t use a super large pan or you will have a really thin pie.
|I gave Hannah the job of crushing up the graham crackers…she didn’t last long
though and I ended up reverting to the food processor.
|She tried to help me form the crust but ended up getting
crumbs all over her hands and then licked them off.
3. Separate the 2 eggs into yolks and whites and set aside.
4. In a mixing bowl, combine the 2 egg yolks, key lime juice and condensed milk. Mix thoroughly until the filling looks consistent.
|She liked the condensed milk and wanted to lick the spatula.|
|She did an excellent job mixing the filling (yes, I remembered
to wash the spatula after she licked all over it). She’s too cute…
especially with the apron I made her!
5. Pour the filling into pie and bake it for 15-20 minutes, or until the top of the crust browns.
|I doubled the recipe to make two pies.|
6. While the filling is baking, prepare your meringue. If you have never done meringue before, you will want to use an electric mixer of some sort…do not attempt to manually whip meringue unless you want a serious case of carpel tunnel. Combine the 2 egg whites, cream of tartar, and sugar into a mixing bowl and whip on high until it gets thick and can form a peak (can stand up when you lift your mixer out). Set aside the meringue.
7. Once the filling is done, you can spread the meringue on top. I like to make sure it has a cute little peak right in the middle.
|I should confess here that my meringue was kind of like marshmallow
filling here and I only figured out why at the end…I forgot the cream of tartar…whooops!
The cream of tartar is really important component for fluffy meringue.
8. Put it back in the oven for about 5 minutes or until the peak is a little browned. You make want to kick it up to 350° to help get it brown. But don’t overcook the meringue even if it hasn’t really browned, otherwise you will end up with a giant meringue cookie on top of your key lime pie.
9. Take it out the oven, let cool, then enjoy!
|Hot out the oven|
|This is what it looks like when you do the meringue right!
This is a picture of the pie I made last time I was visiting my sister.
If you have pie left over, cut it into small slices or pieces and freeze. It tastes amazing frozen! Sometimes when I want to make a really big and deep pie, I double the recipe. About 4/5 of this will fit in a large pie pan. The other 1/5 makes a cute little micro pie.
Tomorrow we are off on a family camping trip in the San Juan Islands for the next 4 days…I can’t wait!
I hope you enjoy this recipe, we did! Until later, happy baking!