Key Lime Pie

I ♥ Key West, Florida. It is the most beautiful place. I miss dancing in the pouring rain, their famous key lime pie, the warm (but very salty) ocean water, key lime pie, walking around town, key lime pie, cod fritters, and enjoying a big slice...or two...of key lime pie under the sun. I didn't want to leave because I would've loved to eat key lime pie all day, everyday. But, unfortunately, we had to. Before we flew off back to Vancouver, we took some Key Lime Pie Mix to taste a bit of Key West at home. However, it came out more of a curd than a dense, creamy pie. So, I went searching for the ultimate, perfect, mouth-watering, scrumptious, and most fab key lime pie. And on my third try, I had finally found the one.

This pie is light, creamy, and of course, limey. With the addition on whipped egg whites, the filling is more fluffy and light than the original pie. The limey-ness from the filling isn't too over powering that it forces you to make that hideous face, just like if you ate a lemon. :D

~from Pepe's Cafe Key Lime Pie
Makes one 9-inch pie.

You'll need a pastry bag with a 1/2-inch star tip.

for the graham cracker crust:
1 1/2 cups graham cracker crumbs from about (2 1/4-inch by 4 3/4-inch) crackers
1/4 cup sugar
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted

Preheat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the pie plate. Bake until set and golden brown, about 10 minutes. Transfer to a wire rack to cool completely. Leave the oven on.

for the filling
2 large egg whites
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh or bottled key lime juice

In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk of hand mixer, beat the egg whites until the hold stiff peaks.

In a large bowl, whisk together the egg yolks and sweetened condensed milk. Add the lime juice and whisk until combined. Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until combined. Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes. Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving.

to finish
1 cup whipping cream
3 tablespoons icing sugar

In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and sugar until medium peaks form. Fill the pastry bag and pipe stars around the edge of the pie.

Bon appétit!