Ingredients with Measurements:
- 1 9-inch graham cracker crust
- 1 can (14 oz) sweetened condensed milk
- 4 egg yolks
- 1/2 cup key lime juice
- 1/4 tsp salt
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- Electric mixer
- Pie dish
Step-by-step instructions:
Preheat oven to 350°F.
1. In a large bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and salt until well combined.
2. Pour the mixture into the graham cracker crust and bake for 15 minutes.
3. While the pie is baking, prepare the meringue topping. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
4. Gradually add the granulated sugar and continue beating until stiff peaks form.
5. Once the pie has baked for 15 minutes, remove it from the oven and spread the meringue topping over the filling, making sure to seal the edges.
6. Return the pie to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown.
7. Remove the pie from the oven and let it cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
8 servings
Nutritional information:
Calories: 305
Fat: 11g
Saturated Fat: 5g
Cholesterol: 102mg
Sodium: 255mg
Carbohydrates: 46g
Fiber: 0g
Sugar: 39g
Protein: 6g
Substitutions for ingredients:
- Regular lime juice can be substituted for key lime juice.
- A pre-made graham cracker crust can be used instead of making one from scratch.
Variations:
- Use a regular pie crust instead of a graham cracker crust.
- Add a layer of whipped cream on top of the key lime filling before adding the meringue topping.
- Use a blow torch to brown the meringue topping instead of baking it in the oven.
Tips and tricks:
- Make sure to use fresh key lime juice for the best flavor.
- Let the pie cool completely before cutting into it to prevent the filling from running.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
The pie can be served cold or at room temperature.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Garnish with lime slices or zest.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
If the meringue topping is not browning evenly, rotate the pie in the oven and continue baking until it is golden brown.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Key lime pie is a dessert that originated in the Florida Keys in the early 20th century. It is made with key lime juice, sweetened condensed milk, and egg yolks, and is typically topped with whipped cream or meringue.
Flavor profiles:
The key lime filling is tart and tangy, while the meringue topping is sweet and fluffy.
Serving suggestions:
Serve the pie as a dessert after a seafood dinner.
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Region: American