Key Lime Pie has become part of the American dessert vernacular. A native of Florida, it is sweet (and I mean sweet!), citrus-y sunshine emanating from a crumbly graham cracker crust. When Key Limes are in season, you can squeeze the juice yourself. However, this lime variety is tiny, so the job is a bit tedious. Some stores carry reconstituted key lime juice which is almost as good as fresh. If you can't get the real deal, ordinary limes will suffice.
KEY LIME PIE
1 graham cracker crust, pre-baked
4 eggs yolks
1 14-ounce can sweetened condensed milk
1/3 cup key lime juice
Freshly whipped cream, for serving
Pre-heat your oven to 350 degrees F.
In a medium bowl, beat together the egg yolks, sweetened condensed milk and the lime juice. Pour the filling into the baked pie shell and bake for about 12 minutes. Cool on a rack. Then, chill in your refrigerator before serving (with a good dollop of whipped cream!).
*If you'd like, you can top the pie with a meringue made from the unused egg whites:
4 egg whites
Pinch of sea salt
Pinch of cream of tartar
1/4 cup confectioners' sugar
Beat the egg whites with the salt and cream of tartar until foamy. Keep beating, gradually adding the sugar, until the mixture is shiny and holds fairly stiff peaks. Cover the baked pie with the meringue, spreading it all the way to the edges of the crust. Bake in a 35o degree F. oven until lightly browned. Cool on rack, then refrigerate before serving.
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