Palm Springs Key Lime Pie

READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PIE CRUST-----------.
  • In a mixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans.
  • Pecans can be processed in a food processor.
  • Reserve 1/2 cup of vanilla/graham wafer mixture to be used on top of pie.
  • Add margarine or butter to mixture and blend with a pastry blender or fork.
  • Prepare a 9 inch oven proof pie dish by spraying with a vegetable spray, then dusting lightly with flour.
  • Shake off any excess flour off pie dish and discard (This prevents the shell from sticking to the dish when baked).
  • Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
  • Place pie dish in freezer compartment for at least 30 minutes to cool and firm up.
  • FILLING-----------.
  • Place eggs in a bowl of warm water for about 15 minutes before cracking and separating.
  • Separate eggs, and make sure that the egg whites DO NOT have any yolk.
  • If any egg yolk accidentally gets into the egg whites, take a piece of bread and dip it over the yolk and this should remove it.
  • In a mixing bowl, whisk egg yolks until smooth.
  • Add lime juice, grated lime zest, condensed milk, green food coloring and whisk until well blended.
  • In a separate bowl, beat egg whites until frothy; add cream of tartar and beat until egg whites form soft peaks.
  • Add sugar gradually, beating continuously until stiff peaks form.
  • Gently fold the beaten egg whites into the milk mixture using a spatula until incorporated.
  • Preheat oven to 375 F degrees.
  • Pour filling mixture into cooled pie shell and level.
  • Sprinkle top with reserved wafer/pecan mixture.
  • Bake in preheated 375 F oven for 25 to 30 minutes or until top is golden brown.
  • Remove from oven and let cool completely on a wire rack.
  • Refrigerate pie for at least 1 hour before serving.
  • TOPPING-----------.
  • In a medium size chilled mixing bowl or a 2 cup measure, whip 1/2 cup whipping cream until the cream just starts to thicken.
  • Add vanilla extract and beat for a few seconds.
  • Add sugar gradually, beating continously until thickened.
  • DO NOT OVERBEAT, OTHERWISE YOU WILL FORM BUTTER.
  • Just before serving, decorate pie with whipped cream to your liking.
  • For a nice presentation, slice about 4 thin slices of lime, cut one edge of the slice, twist slightly and push into pie in 4 areas.
  • Place a dollop of whipped cream in front and back of the projecting slice of lime.
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