Although typically only the egg yolks are used in Key Lime Pies and the whites are beaten to a meringue to top it, I prefer whipped cream on top of mine to counterbalance the tartness, so I used the whole egg in this recipe.
I love citrus pies and my mom made a wonderful Lemon Meringue. Both my girls and now our granddaughter are crazy for Key Lime Pie so this is a favorite around our house. What's better at the end of a hot day?
KEY LIME PIE
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup firmly packed light brown sugar
1/2 tsp. salt
4 T unsalted butter, melted
Preheat oven to 360F-degrees. Mix all the ingredients in a bowl. Using a measuring cup, press the mixture into a bottom and up the sides of a 9-inch pie pan. (I had an 8-inch and the filling almost overflows...be sure you use a 9-inch)
Bake for 10 minutes. Remove from the oven and allow to cool completely.
3 (14oz) cans Sweetened Condensed Milk (approx 3 1/2 cups)
2 large eggs
1 cup Key Lime juice (I used fresh, but you can use bottled) I used 9 limes for 1 cup!
Zest of 1 lime
In a bowl, whisk together the milk and eggs. Add the lime juice slowly, whisked to combine. Finally stir in the zest. Pour into the prepared crust.
Bake in the preheated oven for 10 minutes. Let cool completely, then refrigerate until ready to serve.
1 1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 tsp. vanilla extract
Use a hand mixer, fitted with the whisk attachment or as I do, a copper bowl and whisk to beat the ingredients until stiff peaks form.
Slice the pie and add a dollop of whipped cream over the pie. Nothing's better on a hot, humid evening. Enjoy!
Now, as promised...here is August's Apron. The blues made me feel cooler; after all, blue is a cool color, and the hydrangeas are always a favorite. Just leave a comment this month and you could win this beautiful apron. Good Luck!