Key Lime Pie

By LRay

Southern Living Magazine

Ingredients

• 1 3/4 cups graham cracker crumbs
• 2 tablespoons sugar
• 5 tablespoons butter, melted
• 3 large eggs, separated
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup fresh Key lime juice*
• 1 tablespoon lemon juice
• 2 teaspoons grated Key lime rind*
• 2 Tablespoons Sugar
• 1 Cup whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• Garnish: quartered lime slices
• Regular (Persian) lime juice and rind may be substituted.

Preparation

Step 1

Combine first 3 ingredients; press onto bottom and 1 inch up sides of a 9-inch springform pan. Chill at least 1 hour.

Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.

Beat egg whites at highest sped with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.

Bake at 325º for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours.

Beat whipping cream at high speed with electric mixer until slightly thickened; and powdered sugar and vanilla, beating until soft peaks form.

Remove sides of springform pan, and dollop whipped cream around op of pie. Garnish, if desired.

Yield: 1 (9-inch pie)