ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Key Lime Pie

Yield 1 (9-inch) pie

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

How to Make It

  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