Pie Therapy

Recipes and ruminations on pie.

Tuesday, July 25, 2006

Key Lime Pie

This June I went to the Keys with a friend and her daughter. I kept meaning to try Key Lime pie while we were there. But somehow, even though they have shops dedicated to the desert, I didn't. Later in the month though, while in St. John, I did get try a piece at a lovely little restaurant called Miss Lucy's. It was smooth and limey and tastefully, yet it didn't knock my socks off.

A few weeks later, my M-I-L bought me some key limes, and ever since they have been waiting to be made into a key lime pie. We are having a dinner party tomorrow night. The poor key limes were on their last leg, but I juiced them (not an easy task). And, I made the following recipe from Cooks.com:

  • 1 1/4 c. crushed graham crackers (one package)
  • 1/3 c. melted butter
  • 1 can sweetened condensed milk
  • 4 eggs
  • 1/2 c. key lime juice
  • 6 tbsp. sugar
  • 1/2 tsp. cream of tartar

CRUST: Mix together and press into pie pan.

PIE FILLING: Beat 1 egg white stiff and fold into mixture of condensed milk, 4 egg yolks and key lime juice. Pour this entire mixture into bottom of pie plate.

PIE TOPPING: In another bowl, beat 3 remaining egg whites and gradually add 6 tablespoons sugar and 1/2 teaspoon cream of tartar. Spread this meringue over the filling. Bake at 350 degrees for 10-15 minutes or until golden brown.

This is my first graham cracker crust. It was remarkably easy. And the pie looks beautiful. After it chills, we'll be able to determine how it tastes!

We served the pie with Thai food. It was a good accompaniement. I would say the middle was more tart than I expected, you might want to add a little sugar. But it was offset by the sweet merengue and crust. Hubby thought it was quite excellent. Limey without being too sweet.