Key Lime Pie

pour filling into pre baked crust

Key lime pie is the official dessert of South Florida. My hubby who is from there loves when I make this dessert for him. I got this recipe from my lovely mother in law Barbara. I have tweaked it a bit but the basics remain the same. You will need the following:

For the crust

1 300g packet of ginger snaps /you can also use graham crackers/digestive biscuits

1/3 cup of melted butter

1/3 cup of granulated sugar

Melt butter in microwave for 1 minute or less

In a food processor place 3/4 packet of ginger snaps and grind until there are no large bits.

Add sugar and melted butter.

Mix in food processor thoroughly.

Using an ungreased glass pie dish, press mixture evenly to the bottom and sides. Use a small glass to assist you especially along the sides. Bake for 10 mins in a heated oven at 350degrees F. Remove from oven when slightly browned and cool.

Filling

1/2 cup of fresh lime juice from ripened limes

3 eggs yolks

zest of lime a pinch (grated lime )

1 can of condensed milk (397g) or 14oz can

3 egg whites

1/2 cup of granulated sugar

Separate eggs and place yolks in a bowl. With a hand mixer beat yolks until frothy and slowly add lime juice. Beat thoroughly and slowly add condensed milk . The mixture will thicken, add the lime zest and beat for a few more minutes. The mixture will become like a thick cream. Pour mixture into pie crust. Beat the 3 egg whites until frothy and slowly add the granulated sugar beating continuously until soft peaks form. With a large spatula spread onto the pie starting from the centre and going towards the sides. Place in a heated over (350F) for 15 minutes until the top has some colour. Remove and cool. When cooled place in refrigerator for several hours until chilled. Cut and serve in slices. Bon apetit!