Classic Key Lime Pie

I picked up a bag of key limes, knowing I’d be making a pie with at least some of them. I figure any way I can get more Vitamin C is a good thing, right? 

I had decided to go with a classic version: graham crust, creamy filling and a little meringue to top it off.  The pie itself is simple and fast to make, although it does need time to chill. I think it took more time to juice all those tiny limes, than it did to make the actual pie. 

One of the traditional ingredients in key lime pie is sweetened condensed milk. You can, if needed, make your own sweetened condensed milk, instead of using store bought. I’ve included the recipe at the bottom of this post.

Key Lime Pie

Crust:
1 ¼ c. graham cracker crumbs
⅓ c. melted butter
¼ c. brown sugar
Filling:
2 cans sweetened condensed milk*
1 c. key lime juice
Topping:
2 eggs whites
½ t. cream of tartar
2 T. sugar

In medium bowl, combine crust ingredients and toss until mixed well. Press crust into the bottom and sides of a pie pan. I use a 9-inch deep dish pan. Bake crust in a preheated 375 degree oven for 10 minutes. Cool. Reduce oven to 325 degrees. Combine filling ingredients in a medium bowl. Stir until well mixed. It will look sort of soupy, but as you stir, the filling becomes pretty thick- like pudding. Pour into crust. Prepare topping. Beat egg whites with cream of tartar until foamy. Slowly add the sugar, while still beating the eggs whites, until stiff peaks form. Spread or pipe the egg whites over the filling. Bake pie 25-28 minutes- or until meringue topping is golden brown. Chill at least 6 hours before serving. Serves 6-8.

* You can make your own sweetened condensed milk, if you prefer. Here is the recipe.

Homemade Sweetened Condensed Milk

1 c. dry non-fat milk
2/3 c. sugar
1/2 c. boiling water
3 T. butter, melted and hot

Combine all ingredients in a blender until smooth. Can be stored in the fridge and used within 3 days. This is the same as 1 (14 oz.) can.