Arts & Culture
Tue June 7, 2011
Key Lime Pie
Key Lime Pie
- 3 egg whites (reserve yolks)
- 1 cup sugar
- ½ teaspoon baking powder
- 14 saltines, finely crushed
- ½ cup pecans, finely crushed
Preheat oven to 325°F. Butter a 9" pie plate. In a medium-size bowl beat the egg whites, slowly adding sugar. Continue beating stiff. Add the baking powder, saltines, and pecans, mixing to combine. Pour into pie plate and use a spatula to spread. Bake for 30 minutes and let cool on a wire rack.
- 3 egg yolks
- 2 teaspoons lime zest
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup freshly squeezed or bottles Key lime juice
Preheat oven to 350 degrees. In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest on high for about five minutes or until fluffy. Gradually add the condensed milk and continue to beat three to four minutes until the mixture is thickened. Raise the mixer and add the lime juice slowly folding the mixture with a rubber spatula just until the juice is incorporated. Pour the filling into the crust. Bake ten minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
- 1 cup heavy or whipping cream chilled
- 2 tablespoons confectioners' sugar
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.