Beaten egg whites are carefully folded into the lovely lime filling to create a light and airy texture. The pie is baked in a graham cracker crust, frozen and topped with freshly whipped cream just before serving.
INGREDIENTS (for 8 servings):
- 1 cup graham cracker crumbs
- 3 tablespoons white sugar
- 5 tablespoons butter, melted
- 1/2 cup key lime juice
- 3 eggs
- 1 pinch salt
- 1 pinch cream of tartar
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 lime
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.
If using bottled key lime juice, measure 1/2 cup of juice. If using fresh fruit, into a measuring cup, squeeze lemons and lime to get 1/4 cup of juice from each.
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, 1/2 cup juice and sweetened condensed milk. Mix well. With clean mixer blades, beat the egg whites until stiff, but not dry, adding cream of tartar after about 20 seconds. Fold whites into filling mixture. Pour filling into partially baked crust. Bake in preheated 325 degrees F (165 degrees C) for 10-15 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.