Key Lime Pie
There are a few different ways to top a Key lime pie, but meringue is the most thoughtful. It is just as sweet as whipped cream to complement the lime’s tartness, but meringue makes use of the leftover ingredients of the pie filling. This particular recipe, unlike others found on the web and in cookbooks, calls for an equal number of egg yolks and egg whites: four yolks for the pie filling, and four whites for the meringue. Imagine that, smart and sumptuous food!
Makes one pie
For the crust:
1 1/2 cups of finely ground graham cracker crumbs
6 tbs. of melted butter
6 tbs. of vanilla-infused sugar (make this by storing a vanilla bean in your sugar container)
Preheat oven to 350 degrees F. Evenly mix the sugar and graham cracker crumbs in a bowl. Stir in the melted butter, making sure that everything gets evenly combined. Press into a metal or aluminum pie pan, and it’s okay to have an uneven edge because it will be hidden by the meringue. Bake for 12 minutes, and let cool at least 15 minutes before adding the filling.
For the filling:
14 oz. (one can) of sweetened condensed milk (we suggest organic if available; same goes for the limes, too)
1/2 cup of Key lime or lime juice
4 egg yolks (save the whites for the meringue)
1 tbs. of lime zest
Maintain oven at 350 degrees F. In a bowl, mix together the egg yolk and condensed milk, just enough to break the yolks and distribute.
Whisk in the lime juice and zest, and combine until evenly mixed. Pour into the cooled pie crust and bake on a cookie sheet for 18-20 minutes, until the filling doesn’t jiggle in the center anymore. Prepare the meringue towards the last part of the pie’s baking time.
For the meringue:
1/2 cup of vanilla-infused sugar
4 egg whites (leftover from the filling earlier)
1/2 tsp. of cream of tartar
Mix the egg whites and cream of tartar in a mixing bowl until soft peaks form. Slowly add the sugar while the mixer is still stirring, and whip on high speed until stiff peaks form.
Once the pie is out of the oven, let cool about 5 minutes so that it’s not extremely hot. Reduce the oven to 325 degrees F. Put the meringue on top of the pie and spread out to the edge of the crust.
Using a flat spatula, create peaks across the surface of the meringue by placing the spatula on the meringue and lifting up quickly.
Cover the entire surface, including the sides to help hide any uneven crust edge.
Bake for 14 minutes at 325 degrees F until the peaks turn golden. Remove from the oven and let cool for 15 minutes before transferring to the refrigerator. Fully cool in the refrigerator for a minimum of 2 hours.