Key Lime Pie
Kitchen Tested 
- Yield 8 servings
- Prep 30 mins
- Cook 25 mins
Florida's classic pie still pleases after all these years.
Mark Boughton Photography / styling: Teresa Blackburn
It's always best to grate any fruit rind directly into the bowl instead of onto a work surface. The flavor-intense oils are in the rind; you want every bit of them in the bowl.
Ingredients
- Crumb Crust:
- 1 1/3 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter, melted
- Filling:
- 4 egg yolks
- 1 can (14-ounce) sweetened condensed milk
- Grated rind from 2 limes
- 1/2 cup lime juice
- 2 egg whites
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
Instructions
- Preheat oven to 350F.
- To prepare the crumb crust, combine crumbs, granulated sugar and butter. Press evenly on bottom and sides of a 9-inch pie plate. Bake 8 minutes or until edge is golden brown. Cool on a wire rack.
- Reduce oven temperature to 325F. To prepare the filling, combine egg yolks, milk, lime rind and juice, and whisk until blended.
- Beat egg whites until foamy. Gradually add granulated sugar and beat until stiff. (The tips flop over when the beater is lifted.) Do not overbeat. Stir about a third of the whites into milk mixture. Fold in remaining whites. Turn into crust and bake 15 minutes. Chill 4 hours or until cold.
- Whip cream until thickened. Add confectioners’ sugar and whip until stiff. Spread over top of pie.
Recipe by Jean Kressy.
