Key Lime Pie

Traditional Key Lime Pie . . . creamy slighly green ting to it! This recipe has a choice of toppings; whipped cream OR meringue so read the directions carefully!

• Ready In: 45 mins
• Serves: 8

Ingredients

• Graham cracker pie crust

• 6  tablespoons unsalted butter
• 6  ounces  broken graham crackers (1 1/2 Cups ground)
• 4  tablespoons sugar
• 1⁄8 teaspoon salt

• Filling

• 4  eggs, separated
• 1 (14 ounce) can sweetened condensed milk
• 1⁄2 cup  freshly squeezed key lime juice

• Meringue Topping

• 4  egg whites (use 5 if you want high meringue)
• 1  pinch cream of tartar
• 1  pinch salt
• 1⁄4 cup confectioners' sugar

• Whipped Cream Topping

• 3⁄4 cup heavy cream
• 1⁄4 cup confectioners' sugar
• 1⁄2 lime, sliced paper thin and dipped in sugar (optional)

Directions

1. Pie Crust:
2. Preheat heat oven to 350°F.
3. Gently melt the butter.
4. Combine sugar with graham crackers in a food processor and pulse until fine crumbs.
5. Slowly add butter until well blended.
6. Press crumbs into a 9 inch pie pan.
7. Bake the crust for 8 - 10 minutes, just until it begins to brown.
8. Cool on a rack before filling.
9. The crust will harden as it cools.
10. When the crust is done, leave the oven at 350 F and cool the crust slightly on a rack.
11. Filling:
12. Beat the egg yolks just until combined. Beat in the condensed milk, then the lime juice a little at a time.
13. The mixture will thicken.
14. Place the filling into the warm crust and bake until the filling is just firm. 10 - 15 minutes.
15. Remove and cool on a rack for about 10 minutes. Leave oven on.
16. Nows time to decide on the topping:
17. For Meringue Topping:
18. Beat the egg whites with salt and cream of tartar, until foamy.
19. Add confectioners sugar a little bit at a time until the mixture is shiny and holds fairly stiff peaks. Be careful not to overbeat.
20. Cover pie with meringue, making sure the meringue covers the entire filling and makes contact with the crust edges.
21. The stiff meringue will hold its shape, so you can decorate it how you like.
22. To make lots of little peaks all over the pie, take a whisk and poke it lightly into the meringue and lift up.
23. Bake until the meringue is lightly browned; 10 - 15 minutes.
24. Cool on a rack and then refrigerate.
25. Serve cool.
26. Note: This pie is best eaten the same day. If it sits too long, the sugar will start sweating out of the meringue and form beads on the top.
27. OR.
28. Whipped Topping:
29. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.).
30. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners� sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.