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graham cracker crumbs sugar cinnamon butter filling eggs lime juice condensed milk coloring salt cream of tartar topping whipping cream confectioners lime
Viewed: 41 - Published at: 4 years agoIngredients
- CRUST
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1 pinch cinnamon
- 5 tablespoons melted butter
- FILLING
- 3 large eggs
- 1/2 cup key lime juice (measure 1/2-cup exactly)
- 1 (14 ounce) can sweetened condensed milk
- 2 drops green food coloring (can use more)
- 1 pinch salt
- 1 pinch cream of tartar
- TOPPING
- 1 1/2 cups whipping cream, unwhipped (or use Cool Whip frozen topping, thawed)
- confectioners' sugar (to taste)
- 1 lime, thinly sliced
Method
- Set oven to 325°F.
- For the crust; in a bowl mix together graham cracker crumbs with sugar and cinnamon; add in melted butter and mix to combine completely.
- Press into a 9-inch pie plate.
- Bake crust for 5 minutes; remove and cool completely.
- Separate 3 eggs, then place the whites into a mixing bowl.
- Reserve the yolks in another bowl; to the yolks add in 1 whole egg, lime juice, sweetened condensed milk; mix until smooth and completely combined, then mix in food colouring until combined.
- Using an electric mixer beat egg whites with salt and cream of tartar until stiff but not dry; fold the beaten whites in the lime mixture.
- Pour the filling into the partially baked pie crust.
- Bake at 325°F for 10-15 minutes or until just set.
- Let cool at room temperature then place in freezer for a minimum of 5 hours (or overnight).
- Just before serving whip cream with confectioners' sugar (to taste).
- Serve the pie decorated sweetened whipped cream and lime slices.
