Key Lime Pie

Recipe from Southern Living

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Ingredients

  • 1 3/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 6 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

Preparation

  1. Combine first 3 ingredients; press onto bottom and 1 inch up sides of a 9-inch springform pan. Chill at least 1 hour.
  2. Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.
  3. Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.
  4. Bake at 325° for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours.
  5. Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.
  6. Remove sides of springform pan, and dollop whipped cream around top of pie. Garnish, if desired.
  7. * You can substitute regular (Persian) lime juice and rind for the Key lime variety.
  8. *Regular (Persian) lime juice and rind may be substituted
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