This recipe yields TWO pies - because we normally host the Father's Day Cookout and we need two pies so that everyone gets a slice (or two)!
This is not a "classic" recipe because I like to use the separated egg whites to make a meringue topping for the pies. I also like the "bite" of the lime zest in the crust.
It's called Key Lime pie because you are meant to use key limes. If you can't find them you can use "regular" limes, or buy bottled key lime juice like Nellie & Joe's.
This recipe calls for one piece of "specialty equipment": a butane kitchen torch. I use the BonJour® Professional Cooking Torch brand - it's easy to use and performs well. You can buy it just about anywhere for $20 - $30.
If you don't have a kitchen torch you can toast the meringue in your oven's broiler - BUT - if you do it this way you MUST watch the process very carefully lest it burn. Do NOT look away because the meringue cooks like this:
It's white, it's white,
It's white, it's white,
It's white, it's white,
It's white, it's white,
It's brown,
It's BURNED!!!!!
Joe's Key Lime Pie
Always a favorite of my Dad (and my father-in-law) – so always an item on the Father’s Day menu.
Joe’s Key Lime Pie
INGREDIENTS
Crust
Graham Crackers - 18 sheets
Light Brown Sugar 1/2 cup
Butter - 10 tablespoons
Zest of two limes
Filling
1.5 cups lime juice
9 egg yolks (reserve all whites for the topping)
3 cans sweetened condensed milk
1 teaspoon gelatin
For Topping
9 egg whites
1 teaspoon of cream of tartar
18 tablespoons sugar
PREPARATION
Preheat oven to 350
Butter and lightly flour two 9 inch glass pie plates
For Crust
Combine all ingredients and grind together in a food processor
Equally split the mix and press into the pie plates
For Filling
Add gelatin to 1/4 cup of lime juice and allow to bloom for 10 minutes
Whisk together gelatin/lime juice mixture with remaining juice, egg yolks and sweetened condensed milk until smooth
Divide mixture evenly between the prepared pie shells
Bake for 20 minutes
Cool completely (30-60 minutes) before topping with meringue
For Topping
Whip together egg whites and cream of tartar until frothy then add the sugar - one tablespoon at a time - whipping until stiff peaks form
Spread evenly over the two pies
Using a kitchen-torch toast brown the meringue.
Chill the pies before serving.
INGREDIENTS
Crust
Graham Crackers - 18 sheets
Light Brown Sugar 1/2 cup
Butter - 10 tablespoons
Zest of two limes
Filling
1.5 cups lime juice
9 egg yolks (reserve all whites for the topping)
3 cans sweetened condensed milk
1 teaspoon gelatin
For Topping
9 egg whites
1 teaspoon of cream of tartar
18 tablespoons sugar
PREPARATION
Preheat oven to 350
Butter and lightly flour two 9 inch glass pie plates
For Crust
Combine all ingredients and grind together in a food processor
Equally split the mix and press into the pie plates
For Filling
Add gelatin to 1/4 cup of lime juice and allow to bloom for 10 minutes
Whisk together gelatin/lime juice mixture with remaining juice, egg yolks and sweetened condensed milk until smooth
Divide mixture evenly between the prepared pie shells
Bake for 20 minutes
Cool completely (30-60 minutes) before topping with meringue
For Topping
Whip together egg whites and cream of tartar until frothy then add the sugar - one tablespoon at a time - whipping until stiff peaks form
Spread evenly over the two pies
Using a kitchen-torch toast brown the meringue.
Chill the pies before serving.
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