See?  I told you!

Key Lime Pie.

Just saying the words makes my mouth water for that cold, creamy, citrus, cloud-like deliciousness resting on a perfect graham crust.  *lost in dreamy euphoria, wipes drool off chin and looks around self-consciously…

Oh, hello, yes I’m here.  I was just–never mind.  So the pie.

I got this recipe from a sweet friend of mine and I have loved it from the first bite my fork graciously delivered to my taste buds.  It took me a long time to come around to trying this kind of a dessert.  In my mind desserts like Key Lime Pie and Carrot Cake were all “grown-up desserts” not containing any shred of chocolate and thereby not worth sacrificing even one taste bud to try it.  I have no idea why my childhood mind decided that chocolate was for kids and grown-ups somehow grew out of that and into more “sophisticated” and “refined” tastes such as Key Lime.   Now on the other hand, Carrot Cake was a no-brainer.  I mean it’s a DESSERT that contains VEGETABLES.  Obviously this was some grown-up conspiracy because no kid in her right mind would ever be fooled into eating sweets that contained healthy stuff.  Blech.  Yuck.

Oh these?  They’re…well…um *wipes crumbs from her mouth…coughcarrotcakecough…totally no good.
Yeah, DOWN WITH CARROT CAKE, BOOOOOoooo!
*sneaks another mini cupcake…

So you were saying?  Oh *I* was telling you about Key Lime Pie.  Right.  Let’s get down to business!

Key Lime Pie:

Crust:

1 1/2c Graham crumbs
2 tbsp granulated sugar (or evaporated cane juice)
8 tbsp butter (1stick) melted
*Pre-heat oven to 375
*Combine ingredients in bowl
*Press into 8″ pie pan (I use a deep-dish stoneware, and double the recipe…heh…I like crust)
*Bake 5-8min until just golden
*Remove from oven and set on cooling rack while preparing filling
*Reduce oven’s heat to 325

Filling Part 1:
1, 14oz can Sweetened Condensed Milk
3 egg yolks (keep whites for Filling Part 2)
1/2c freshly squeezed Key Lime juice
2 tbsp fresh lemon juice
1 tbsp fresh lemon zest
*Whisk all ingredients together in large mixing bowl

Can’t you just smell the delightful aroma of fresh limes…*inhales deeply…Aaahhhhh!

Filling Part 2:
3 egg whites
1-2 tbsp granulated sugar (or evaporated cane juice)
*Whisk egg whites–adding sugar slowly–until firm peaks form
*Using an electric mixers is WAAAAAY easier…unless you want to buff up your forearms, then by all means, whisk away
*Gently fold whites into Part 1 mixture until all ingredients are incorporated
*Do not whisk or over mix so as to avoid de-fluffing your nice airy mixture
*Pour mixture into crust and bake at 325 for 15-20min
*Remove from oven and let cool on baking rack; chill in refrigerator 8hrs-overnight
**SUPER IMPORTANT NOTE ABOUT BAKING TIME** I just learned that pies like Key Lime and Cheesecake will crack during cooling if they have been overcooked   So, to avoid overcooking, note that your pie is ready to be removed from the oven when the edges are firm and the middle is slightly giggly, like pudding.
*Serve with freshly whipped cream and lime slices
*Mmmmm…and mmmmm…. and also mmmMMMMmmmm

Now, aren’t you glad you kept your fork?