Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup cold water
- 1 tablespoon unflavored gelatin
- 1/2 cup freshly squeezed key lime juice
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Food processor or plastic bag and rolling pin
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor or plastic bag and rolling pin, crush graham crackers until fine crumbs form.
3. In a mixing bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Mix until well combined.
4. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
5. Bake for 10 minutes or until lightly golden. Let it cool completely.
6. In a small bowl, mix cold water and unflavored gelatin. Let it sit for 5 minutes.
7. In a mixing bowl, whisk together key lime juice, egg yolks, 1/2 cup granulated sugar, salt, and whole milk.
8. In a small saucepan, heat the gelatin mixture over low heat until it dissolves.
9. Add the gelatin mixture to the key lime mixture and whisk until well combined.
10. In a separate mixing bowl, beat egg whites and cream of tartar until soft peaks form.
11. Gradually add 1/2 cup granulated sugar and continue beating until stiff peaks form.
12. Gently fold the egg white mixture into the key lime mixture until well combined.
13. Pour the mixture into the cooled crust and refrigerate for at least 4 hours or until set.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Oven temperature: 350°F
- Refrigerator temperature: 40°F or below
Serving size:
- 1 slice
Nutritional information:
- Calories: 350
- Total fat: 17g
- Saturated fat: 10g
- Cholesterol: 105mg
- Sodium: 190mg
- Total carbohydrates: 44g
- Dietary fiber: 0g
- Sugars: 32g
- Protein: 5g
Substitutions for ingredients:
- Graham cracker crumbs: vanilla wafer crumbs or digestive biscuit crumbs
- Key lime juice: regular lime juice or lemon juice
- Unflavored gelatin: agar agar or cornstarch
- Whole milk: almond milk or coconut milk
Variations:
- Chocolate Key Lime Chiffon Pie: Add 1/4 cup unsweetened cocoa powder to the graham cracker crust mixture.
- Coconut Key Lime Chiffon Pie: Add 1/2 cup sweetened shredded coconut to the graham cracker crust mixture.
- Strawberry Key Lime Chiffon Pie: Top the pie with sliced fresh strawberries before serving.
Tips and tricks:
- Use freshly squeezed key lime juice for the best flavor.
- Make sure the gelatin mixture is completely dissolved before adding it to the key lime mixture.
- Be gentle when folding the egg white mixture into the key lime mixture to avoid deflating the mixture.
- Let the pie chill for at least 4 hours to ensure it sets properly.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Serve chilled.
Presentation ideas:
- Top the pie with whipped cream and lime zest.
- Serve the pie with a slice of lime.
Garnishes:
- Whipped cream
- Lime zest
- Sliced fresh strawberries
Pairings:
- Vanilla ice cream
- Iced tea
Suggested side dishes:
- Fresh fruit salad
- Grilled vegetables
Troubleshooting advice:
- If the pie doesn't set properly, try adding more gelatin next time.
- If the crust is too crumbly, try adding more melted butter.
Food safety advice:
- Always wash your hands before handling food.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Key lime pie is a dessert that originated in the Florida Keys in the early 20th century.
Flavor profiles:
- Tangy, sweet, and creamy.
Serving suggestions:
- Serve chilled.
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Region: American