Frozen Key Lime Pie

(from Maida Heatter's New Book of Great Desserts)

 

2 whole eggs, separated

1 14-ounce can sweetened condensed milk

1/2 cup Key lime juice

 

In a small bowl beat the yolks until pale. Gradually add condensed milk, beating only to mix. On low speed, beat in the lime juice. Set aside.

Beat the egg whites with a pinch of salt until they hold a point when the beaters are raised.

Fold about 1/3 of the whites into the lime juice mixture and then, in a large bowl, fold together the lime juice mixture and the remaining beaten whites.

Turn into the prepared crumb crust and smooth the top.

Freeze for about an hour and then wrap airtight with plastic wrap. Continue to freeze.

 

 

Real Key Lime Pie

CRUMB CRUST

1 1/2 cups graham-cracker crumbs

1/4 cup granulated sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

2 ounces (1/2 stick) unsalted butter, melted

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Mix the above ingredients. Press into a glass pie plate. Or, first make foil filler by pressing on back of plate. Remove foil before filling.

FILLING

4 egg yolks

1 14-ounce can sweetened condensed milk

1/2 cup Key lime juice

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Beat the yolks lightly to mix. Add the condensed milk and mix. Gradually mix in the lime juice.

Pour into the crumb crust. It will make a thin layer and the color will be pale yellow. (After standing, it will firm up.)

Refrigerate overnight. Add whipped cream if desired.