Key Lime Pie

Key Lime Pie

Crust

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar

Filling

4 large egg white + 4 yolks
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1 (14 oz) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
1/4 teaspoon salt


To make the crust, in a medium mixing bowl, stir together graham cracker crumbs, melted butter and 3 tablespoons sugar until well combined; press evenly into a 9-inch pie dish.  Bake for 8-10 minutes or until golden brown.
To make the filling, in a large mixing bowl, using a mixer on high speed, beat egg whites and cream of tartar until soft peaks form; gradually beat in 1/4 cup sugar until stiff peaks form.  In an additional large mixing bowl, beat yolks, sweetened condensed milk, lime juice, lime zest, vanilla and salt until well combined - about 1-2 minutes.  Fold egg whites into lime filling until combined.
Place filling into pie crust.  Bake 18-20 minutes or until light golden brown on top and filling is set.  Cool a wire rack for an hour before chilling completely in the refrigerator.
Makes 8-10 servings

*Next time I make this, I’ll probably make it in a springform pan.  The texture is very light and fluffy.