This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice.
Ingredients
- graham cracker crumbs: 1 cup
- white sugar: 3 Tbsp
- butter: 5 Tbsp (melted)
- eggs: 3 piece
- key lime juice: 0.5 cup
- sweetened condensed milk: 1 can (14 ounce can)
- pinch salt: 1 piece
- pinch cream of tartar: 1 piece
- heavy whipping cream: 1 cup
- lime: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
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Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
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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 filling mixture. Pour filling into partially baked crust.
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Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
