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Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
Calories 421cal Total fat 25g Cholesterol 157mg Sodium 283mg
Carbohydrates 43g Fiber 1g
This recipe has been added to the following public cookbooks:
catherines favorites,
terri's on-line recipes,
Sweets n Petites,
Sharen's Cookie Cookbook,
Henry's recipes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | WheelisAGR
11/17/09 04:21 PM | Most so-called Key Lime Pies are notThe Key Lime Pie was made in most parts of old Florida in the 1800's. The name came from the fact that the juice of the Key Lime was used rather than other lemon/lime types. The Key lime was first found in thje Keys but grown more in the Southern part ot the state. The pioneers cooks, of which my grandmother was one, had a list of three rules that applied to the making of a REAL FLORIDA OLDTIMERS Key LimePie. Those are 1. The pie is never in a graham cracker crust 2. The pie is never green 3. The pie always has a meringue on the top of it.
I have no problem with folks calling their pie a cream type pie, an ice box type pie or any of the multitoudinous names that have been used. The fact is some of thjese are basically edible. I do have a problem with what is found in most delis, cafes, restuarants, etc, that is sold as Key Lime Pie.
There is also a Cooked version of the oldtime pie that is very good and solves the often found case of failure to set. |
| ★ ★ ★ ★ ★ | NTomberlin
02/23/08 06:39 PM | in the puddingvery easy to make. I actually squeezed the tiny key limes but could have just used bottled lime juice. |
| ★ ★ ★ ☆ ☆ | Jean hardy
11/20/07 06:08 PM | Question, please!What do you do with the 'pinch of salt' in the list of ingredients? |
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Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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