Key Lime Pie

After having Key Lime Pie at one of our favorite seafood restaurants Hooked, we decided to make one ourselves. I decided to go with a recipe with eggs in it in an attempt to replicate Hooked’s almost cheesecake-like pie. This turned out more like a traditional key lime pie but delicious nonetheless. Uncharacteristically, I used a store bought crust– but only because my pie pans are all 10″ and we don’t need that much pie 🙂 Next time, I will try this recipe. We couldn’t find any key limes, so we used bottled juice (3/4 c). I’m still looking for a use for the remaining 3 eggs whites…

Key Lime Pie

1 9″ graham cracker crust
1 egg white, beaten
4 egg yolks, beaten
1 14 oz can sweetened condensed milk
1/2 – 3/4 c key lime juice (about 20 key limes)
whipping cream
sugar, to taste
vanilla extract, to taste
sliced limes, optional

1) Preheat oven to 375 degrees.
2) Brush prepared crust with egg white; bake for 5-7 minutes.
3) In the meantime, combine egg yolks, milk and juice (in that order) until smooth.
4) Pour batter into pie crust; bake for 15 minutes.
5) Remove pie from oven and let cool.
6) While the pie is cooling, combine whipping cream, sugar and vanilla in a small bowl.
7) Beat until stiff and refrigerate until needed.
8) Once the pie is cool, spread whipped cream over the top.
9) Garnish with limes, if desired.

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