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“Key Lime Pie”

Joanne Cates
The Key West Ice Cream Factory on the Waterfront at the Key West Bight

Key Lime Pie frozen and covered in chocolate

Ingredients for one Key Lime Pie:

3 egg yolks
1-14 oz can of sweetened condensed milk
3 to 4 oz of Key Lime Juice (we prefer Nellie and Joe’s- Key Lime Juice)

Note: If you chose to squeeze the limes be careful to eliminate any pips or seeds

1 graham cracker piecrust bottom OR
I pastry pie crust slightly baked OR

Coating is enrobing chocolate – melted
10 Wooden Popsicle Sticks

Waxed paper

Ingredients for alternate meringue topping:

3 egg whites at room temperature if you chose to bake the pie with a meringue topping

1/8 teaspoon Cream of Tarter

3/4 cup of superfine sugar

Procedure for the pie itself:

In large bowl beat the eggs gently with fork or slow mixer.
Gently fold together the egg yolks and the condensed milk, being careful to not do over-beat
Add the Lime Juice it will thicken the batter.
Pour into the pie shell
Make the meringue and seal the top of the pie if you wish to just make a pie
If you will be dipping the slices in chocolate later do not top with the meringue
Bake at 350 for 12 to 15 minutes

Freeze at zero for 6 hours (or part freeze cut into slices add sticks and continue to freeze)
Take the frozen pie and cut into 8 to 10 pieces and insert the wooden sticks
Take each frozen pie slice & dip into the melted enrobing chocolate (tempered chocolate)
Place on waxed paper covered tray to refreeze for 15 minutes

Serve an Enjoy a Treat from Key West

For The Meringue:

In a medium bowl with a hand mixer, beat 3 egg whites until soft peaks are obtained.
Then, slowly mix in the sugar, a little at a time, blending as you do so until all the sugar is used.
Now mix in the Cream of Tarter.
Stiff peaks will form as you continue to mix.
Spoon the meringue on top of the filled pie before it is baked. Make it smooth or by pulling up after gently placing the back of a fork at the surface of the meringue make little peaks.
Bake in a 350 degree oven for 12 to 15 minutes until the meringue is a nice tan color.

Remove pie and cool completely refrigerate when cooled.