BLUE HEAVEN KEY LIME PIE
Considered to be one of the best key lime pies, Blue Heaven's recipe seems the perfect end to Key Lime Pie Week
The crust recipe makes enough crust for 4 pies, if you are making just 1 pie, use a premade crust from your grocery store or check out google for a graham cracker pie crust recipe. If you use this recipe reduced for only 1 crust, it might not work as well. 1 cup crumbs to 1 Tablespoon butter might be too small for a 9 inch pie pan and possibly too dry to hold together well. Besides it's nice to save a bit of time now and then.
Source: Blue Heaven Restaurant, Key West, FL
FOR THE GRAHAM CRACKER CRUST:
(this makes enough crust for about 4 pies)
4 cups graham cracker crumbs
3/4 cup granulated sugar
1/4 cup butter, melted
FOR THE FILLING:
2 cans (14 ounces each) Borden's Sweetened Condensed Milk
1 cup fresh key lime juice
8 egg yolks
FOR THE MERINGUE:
8 egg whites*
1/2 teaspoon cream of tartar
1/3 cup confectioner's sugar
Preheat oven to 350 degrees F.
TO MAKE THE GRAHAM CRACKER CRUST:
Mix the cracker crumbs, sugar and butter together. Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides.
Bake for 8 minutes at 350 degrees F.
TO MAKE THE FILLING:
Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl. Pour the filling into the pre-baked graham cracker shell. Set aside while making the meringue.
TO MAKE THE MERINGUE:*
Beat the egg whites to a soft peak - add cream of tartar and continue to whip to a stiff peak. Continue whipping and add the sugar, whipping until the meringue forms stiff peaks. Decoratively add meringue on top of the filling.
Bake for 15-30 minutes at 350 degrees F. Cook until the meringue has good color. Check with a wooden skewer or cake tester to be sure the custard is done.
*Be sure the bowl and whisk used to beat the egg whites is very clean, otherwise the egg whites will not form a stiff peak.
Serving Ideas: Garnish with slice of lime.
Makes 1 pie, 6 servings
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