Key Lime Pie

Southern Living Magazine, Morgan Reeser

Ingredients

1 3/4 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted
3 large eggs, separated
14 ounce can sweetened condensed
1/2 cup fresh Key lime juice
1 tablespoon lemon juice
2 teaspoons grated Key lime rind
2 tablespoons sugar
1 cup whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

Preparation

Combine graham cracker crumbs, sugar, melted butter; press into bottom and 1 inch up sides of a 9 inch spring form pan. Chill at least one hour.

Whisk egg yolks; add condensed milk and Key lime juice, lemon juice, and Key lime rind. Whisk until smooth.

Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.

Bake at 325°F for 15 to 20 minutes (my oven closer to 25 minutes) or until set and lightly browned. Cool on a wire rack; cover and chill eight hours.

Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar, and vanilla, beating until soft peaks form. Remove sides of springform pan, and dollop whipped cream around top of pie. Garnish, if desired.

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