Hello World! Hope all are happy and well. Today I want to share with you our favorite Key Lime Pie recipe. With the hot, summer months approaching, this is such a nice, cool dessert. I made this for our Mother’s Day celebration lunch for my Mom. It was a hit! Didn’t bring any home.
Here’s what you will need for the Key Lime Pie:
1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted
1/2 cup key lime juice
1 (14 ounce) can sweetened condensed milk
1 pinch salt
1 pinch cream of tartar
1 lime, sliced
Preheat oven to 325 degrees F. Mix graham cracker crumbs with sugar and melted butter. Press into a 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into the filling mixture. Pour filling into partially baked crust.
Bake in preheated 325 degrees F for 10 to 15 minutes or until set. Let cool at room temperature, then freeze for 4 hours to overnight.
Here’s what you will need for Sweetened Whipped Cream:
Always start with cream right from the fridge, and chill your bowl and beaters in the freezer for 10 to 20 minutes.
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
In chilled medium bowl, beat all ingredients with an electric mixer on high speed until soft peaks form.