Recipe for Key Lime Pie

For the crust:

1 1/4 cups graham cracker crumbs
3 tablespoons of sugar
1/3 cup of butter, melted

For the filling:

4 teaspoons grated lime zest
4 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice

For Meringue topping:

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup of sugar
1 teaspoon vanilla

For Whipped Topping:

1 cup of heavy cream (whipping cream)
2 tablespoons of sugar
1/2 teaspoon vanilla

Here's what you are going to need:

Preheat oven to 325 degrees F.

In a 9 inch pie plate, mix together the graham cracker crumbs and the sugar. Add the melted butter and mix well. Press into the bottom of the pie plate. Set aside.

In a mixing bowl, with a wire whisk, whisk together the egg yolks and lime zest until the yolks turn green. Add the sweetened condensed milk and key lime juice. Pour mixture into the graham cracker crust.

If making a meringue topped pie:

In a large mixing bowl with an electric mixer, beat the egg whites until foamy, add the sugar a little at a time while continuing to beat. Add the vanilla and beat until stiff peaks form. Pour on top of pie filling and spread o edges to keep the meringue from shrinking. Bake at 325 degrees F for 15 minutes.

If you are making a whipped cream topping:

Bake the untopped pie in a 325 degree oven for 15 minutes.

In a chilled mixing bowl, add whipping cream, sugar and vanilla. Beat with an electric mixer on medium speed until soft peaks form. Use to top individual slices of pie or top the whole pie if you are going to serve all of it.

After pie has baked, cool and chill in the refrigerator for at least 2 hours. Pop in the freezer about 30 minutes before serving.

Mama hopes you enjoy this recipe for key lime pie!

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