Key Lime Pie

Key Lime Pie is a summer favorite at my house. I believe the secrets to really great Key Lime Pie is to make your own graham cracker crust, use fresh key lime juice and beat the egg whites and carefully fold them into the lime filling and, of course, make your own whipped cream.

If you just want a good Key Lime Pie you may use a packaged crust, reconstituted lime juice and a commercial whipped cream.

This recipe is dedicated to Plain Jane, one of my blogging friends.

KEY LIME PIE

Crust:
1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted

Filling:
1/2 cup key lime juice
3 eggs
1 pinch salt
1 pinch cream of tartar
1 14 ounce can sweetened condensed milk
1 cup heavy whipping cream
1 lime

Preheat oven to 325 degrees. 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.

Squeeze lime into a measuring cup to get 1/2 cup of juice. Separate 2 of the eggs. Place the two egg whites into a mixing bowl. Reserve yolks in another bowl. To the yolks add one whole egg, 1/2 cup lime juice, sweetened condensed milk and salt. Mix well. Beat egg whites with electric mixer until stiff, but not dry, adding cream of tartar after about 20 seconds. Fold whites into filling mixture. Pour filling into crust and bake in preheated 325 degree oven for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours or overnight.

Just before serving whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

Yields 6 to 8 slices