Martha loves Key lime pie, especially the one served at Joe’s Stone Crab restaurant in Miami. Small, round, and yellow-green, Key limes pack a lot of punch, with a more pronounced flavor than more widely available, greener Persian limes. They are worth seeking out for the authentic flavor of the Florida Keys, but if you can’t find them, you may substitute bottled Key-lime or fresh Persian-lime juice instead. Depending on your preference, you can top the pie with meringue or sweetened whipped cream (page 340).
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Preheat oven to 325°F. In a bowl, whisk to combine condensed milk, egg yolks, and lime juice. Pour mixture into baked and cooled crust. Bake pie until center is just set, 15 to 17 minutes. Let cool completely on a wire rack.
Step 2
Beat granulated sugar and egg whites in the bowl of a standing electric mixer. Place bowl over (not in) a pan of simmering water, and stir until warm to touch and sugar is dissolved. Attach bowl to mixer; beat on medium-high speed until stiff peaks form and meringue is glossy, about 5 minutes.
Step 3
Top pie with meringue, and garnish with lime zest, if desired. Serve immediately.
