Key Lime Pie I
Description
Beaten egg whites are carefully folded into the lovely lime filling to create a light and airy texture. The pie is baked in a graham cracker crust, frozen and topped with freshly whipped cream just before serving.
Ingredients
•
1 cup graham cracker crumbs
•
3 tablespoons white sugar
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5 tablespoons butter, melted
•
3 eggs
•
1/2 cup key lime juice
•
1 (14 ounce) can sweetened condensed milk
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1 pinch salt
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1 pinch cream of tartar
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1 cup heavy whipping cream
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1 lime, sliced
Directions
1
Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
2
Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
3
To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
4
Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.