Key Lime Pie
1-3/4 cup graham cracker crumbs
2 tablespoon sugar
6 tablespoon butter, melted
3 large eggs, separated
1 (14-oz) can sweetened condensed milk
1/2 cup fresh Key lime juice
1 tablespoon lemon juice
2 teaspoons grated Key lime juice
2 tablespoons sugar
1 cup whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
garnish: quartered lime slices
Combine first 3 ingredients; press onto bottom and 1-in. Up sides of a 9” springform pan. Chill at least one hour.
Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth
Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoon sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.
Bake at 325 for 15 to 20 min. Or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours
Beat whipping cream at high speed with mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.
Remove sides of springform pan, and dollop whipped cream around top of pie. Garnish if desired.
* You can substitute regular (Persian) lime juice and rind for the Key lime variety.
*Regular (Persian) lime juice and rind may be substituted
1 (9-inch) pie
Southern Living, JULY 1996
Fixed for Blair's 26th Birthday, 7 June 08