Queen Bee Key Lime Pie
Adapted from Epicurious
Top with whipped cream if desired. The whipped egg whites give the filling a luscious chiffon texture, but they can be left out.
Makes 8 servings
For crust
1 ¼ cups gluten free graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
¾ cups unsweetened coconut, optional
For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
2 room temp egg whites, optional
1 tsp vanilla
Zest of one lime
½ cup plus 2 tablespoons fresh lime juice, about five large limes, or use key limes if available
For topping
1 cup chilled heavy cream
2 tablespoons powdered sugar
1 tsp vanilla extract
Preparation
Make graham cracker crust or use one 9” prebaked pie crust
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well. In a stand mixer using whisk attachment, whisk egg whites until a soft meringue. With a rubber spatula, gently fold meringue into milk/yolk mixture until will combined. If a few lumps remain, just whisk a few times gently until smooth.
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Make topping:
In a stand mixer with whisk attachment, whip on high speed cream, powdered sugar and vanilla until desired consistency. Spread whipped cream on cold pie, or dollop onto individual servings.
For crust
1 ¼ cups gluten free graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
¾ cups unsweetened coconut, optional
For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
2 room temp egg whites, optional
1 tsp vanilla
Zest of one lime
½ cup plus 2 tablespoons fresh lime juice, about five large limes, or use key limes if available
For topping
1 cup chilled heavy cream
2 tablespoons powdered sugar
1 tsp vanilla extract
Preparation
Make graham cracker crust or use one 9” prebaked pie crust
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well. In a stand mixer using whisk attachment, whisk egg whites until a soft meringue. With a rubber spatula, gently fold meringue into milk/yolk mixture until will combined. If a few lumps remain, just whisk a few times gently until smooth.
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Make topping:
In a stand mixer with whisk attachment, whip on high speed cream, powdered sugar and vanilla until desired consistency. Spread whipped cream on cold pie, or dollop onto individual servings.