Key Lime Pie I

Recipe View Preheat oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes. Remove from oven and let cool completely. (15 minutes)

Recipe View Separate 2 eggs, placing the whites in a clean, grease-free mixing bowl. Reserve the yolks in a separate bowl. (2 minutes)

Recipe View To the bowl with the yolks, add the whole egg, key lime juice, and sweetened condensed milk. Whisk until smooth and well combined. (3 minutes)

Recipe View Using an electric mixer with a whisk attachment, beat the reserved egg whites with salt and cream of tartar until stiff, glossy peaks form. Be careful not to overbeat. (5 minutes)

Recipe View Gently fold the beaten egg whites into the yolk mixture in two additions, being careful not to deflate the whites. Pour the filling into the prepared graham cracker crust. (5 minutes)

Recipe View Bake in preheated oven for 10-15 minutes, or until the filling is set but still slightly jiggly in the center. (15 minutes)

Recipe View Let the pie cool completely at room temperature, then freeze for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set properly. (240 minutes)

Recipe View Just before serving, whip the chilled heavy cream until stiff peaks form. Decorate the pie with whipped cream and lime slices. (5 minutes)