Oh so Creamy and Fluffy Key Lime Pie

Recipe by Chef C.H.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 8-12
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CRUST:
  • Preheat oven to 350.
  • Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
  • Bake for 8 minutes or until golden.
  • Remove from oven and let cool completely.
  • Turn the oven down to 300.
  • *~OR Use a store bought deep dish graham cracker crust~*.
  • FILLING:
  • Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
  • In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
  • Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
  • Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
  • Remove from oven. Cool and refridgerate until firm, at least 4 hours.
  • TO SERVE:
  • Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.
  • GF VARIATION:
  • Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
  • Continue with directions above.
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