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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 3/4 cups graham cracker crumbs |
2 tablespoons sugar |
6 tablespoons butter, melted |
3 large eggs, separated |
1 (14-ounce) can sweetened condensed milk |
1/2 cup fresh key lime juice |
1 tablespoon lemon juice |
2 teaspoons grated key lime rind |
2 tablespoons sugar |
1 cup whipping cream |
1 tablespoon powdered sugar |
1/2 teaspoon vanilla extract |
garnish: quartered lime slices |
Directions:
1. Combine first 3 ingredients; press onto bottom and 1 inch up sides of a 9-inch springform pan. Chill at least 1 hour.
2. Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.
3. Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.
4. Bake at 325° for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours.
5. Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.
6. Remove sides of springform pan, and dollop whipped cream around top of pie. Garnish, if desired.
7. * You can substitute regular (Persian) lime juice and rind for the Key lime variety.
8. *Regular (Persian) lime juice and rind may be substituted
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