Pepe's Cafe Key Lime Pie
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
59
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Sugar (confectioners')1 tsp
Ground Cinnamon5 tbsps
Unsalted Butter (melted)2 large
Egg White4 large
Egg Yolk1 cup
Heavy CreamDirections:
1
Make the graham cracker crust: Arrange a rack in the middle of the oven and preheat to 350°F
2
In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon
3
Drizzle with the melted butter and stir until well combined
4
Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate
5
Bake until set and golden brown, about 10 minutes
6
Transfer to a wire rack to cool completely
7
Leave the oven on
8
Arrange a rack in the middle of the oven and preheat to 350°F
9
In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon
10
Drizzle with the melted butter and stir until well combined
11
Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate
12
Bake until set and golden brown, about 10 minutes
13
Transfer to a wire rack to cool completely
14
Leave the oven on
15
Make the filling: In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk or hand mixer, beat the egg whites until they hold stiff peaks
16
In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk
17
Add the lime juice and whisk until combined
18
Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until just evenly combined
19
Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes
20
Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving
21
DO AHEAD: The pie can be baked and stored, covered, in the refrigerator, up to 3 days
22
In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk or hand mixer, beat the egg whites until they hold stiff peaks
23
In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk
24
Add the lime juice and whisk until combined
25
Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until just evenly combined
26
Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes
27
Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving
28
DO AHEAD: The pie can be baked and stored, covered, in the refrigerator, up to 3 days
29
Garnish and serve: In a medium bowl, combine the heavy cream and sugar and whisk until soft peaks form
30
Cut the pie into slices and top each with a dollop of whipped cream
31
In a medium bowl, combine the heavy cream and sugar and whisk until soft peaks form
32
Cut the pie into slices and top each with a dollop of whipped cream