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Key Lime Pie
Nb persons: 0
Yield: one 9" pie
Preparation time:
Total time:
Source: Baking at Home from The Culinary Institute of America
| Graham Cracker Crust: | |
| 10-12 | graham crackers |
| 2 Tb. | sugar |
| 4 Tb. | unsalted butter, melted |
| Key Lime Filling: | |
| 4 large | eggs |
| 1 (14 oz.) can | sweetened condensed milk |
| 1/2 c. | freshly squeezed lime juice, preferably from Key limes |
| 1/2 c. | sugar |
Preheat the oven to 350 degrees. Lightly spray a 9" pie pan with cooking spray.
Crumble the crackers into a food processor or blender and grind to the consistency of a fine, even crumb. Or, place the crackers in a resealable bag, pressing out as much air as possible before sealing the bag. Pulverize by rolling with a rolling pin. Measure out 1 1/2 cups crumbs. Stir together the crumbs, the sugar, and the butter in a small bowl. Use the bottom of a glass or a similar flat surface to press the crumbs down into a compact layer in the prepared pan, covering the bottom and sides of the pan.
Bake the crust for 5 minutes. Remove the pie pan from the oven and allow the crust to cool while preparing the filling.
Separate the eggs. Set aside.
Combine the condensed milk, the lime juice, and the egg yolks and blend. Pour the filling into the prepared crust and bake until the filling is set, about 15 minutes. Prepare the meringue while the filling bakes.
Beat the egg whites and the sugar in a mixing bowl just until blended. Heat this mixture over simmering water (or in the top of a double boiler) until the sugar is completely dissolved and the mixture reaches about 110 degrees on a candy thermometer. Remove from the heat. Whip the warmed egg white mixture until stiff, glossy peaks form.
Remove the baked pie from the oven and increase the oven temperature to 450 degrees. Spread the meringue over the lime filling while the filling is still hot, making certain to cover the crust with the meringue to help keep the meringue from shrinking. Make decorative peaks and swirls over the surface.
Return the pie to the oven just long enough to lightly brown the meringue, about 5 minutes.
Chill for at least 2 hours before slicing and serving. Serve chilled.
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