Make a traditional key lime pie using ordinary limes. Bring the tropics home with this pie recipe. It just tastes like summer; however, it is delicious any time of year, even for the holiday table. Make the graham cracker crust, mix the filling, bake 15 minutes, and serve with whipped topping and lime zest. So light, tangy, and refreshing.This recipe includes directions for both a whipping cream topping and meringue topping.
In a medium sized bowl, combine the graham cracker crumbs and the sugar, mixing to incorporate the sugar throughout the graham crackers.
Melt butter and add to the graham cracker and sugar mixture. Stir to combine. Transfer to a 9-inch pie plate.
Press crumbs firmly into the bottom and sides of the pie plate. As I noted, it is easier to use the bottom of a measuring cup.
Bake it at 350 degrees F. for 10 minutes. Let cool and add your ingredients.
Key Lime Pie Filling
While the graham cracker crust is resting and cooling, in a medium-size mixing bowl, whip the egg yolks until they are a light lighter in color and slightly frothy.
Add the lime zest and the sweetened condensed milk, continue to mix until thick. Approximately 3 minutes.
Add the lime juice a little at a time and continue mixing at a lower speed until incorporated.
Pour mixture into the pie crust and bake for 15 minutes. Remove from the oven and let cool.
Once the pie has been cooling approximately 20 minutes, it should be cool enough to add the whipping cream topping or the meringue topping.
Whipping Cream Topping (optional)
In a medium-sized mixing bowl, add the whip cream and mix until the cream is holding its shape. Add the confectioners’ sugar and vanilla extract. Continue to mix until stiff peaks form.
You can serve on the side, add a dallop on top when serving, use a pastry bag to pipe a fancy design on the pie, or spread it over the top of the pie. No matter which way you decide, it is just one more element that makes this pie taste wonderful.
Serve chilled or at room temperature.
Meringue Topping (optional)
In a stainless steel or glass mixing bowl, beat the egg whites and a pinch of salt using the low speed on an electric mixer until they are frothy.
Add the cream of tartar. Continue beating until the whites are fluffy, with large bubbles forming around the edges. I like to increase the speed to medium at this stage.
Add the sugar a few teaspoons at a time, mixing each teaspoon completely before adding the next one.
Continue mixing until there are peaks that are firm yet still glossy. Lastly, add the vanilla.
Spoon the meringue onto the hot pie filling making sure to spread the meringue all the way to the crust. (this keeps the meringue from shrinking away from the crust). If you are topping a pie that does not have to be baked, have it at room temperature before you top it with the meringue. Again, making to spread the meringue to the crust edge to seal the filling in. Fluff it with the back of a spoon to make decorative peaks across the pie. Bake at 350 degrees Fahrenheit for 10-12 minutes. Until the meringue is turning a golden color.