Morton's The Steakhouse Key Lime pie
The restaurant uses Keebler Redi-Crust and Real Lime lime juice in thier pies. If you are using fresh limes, you will need to juice about 10-12 limes.
One 10-inch prepared graham cracker pie crust (see Note)
1 large egg white, plus 15 large egg yolks
Two 14-ounce cans sweetened condensed milk, such as Eagle Brand
1 cup plus 1 tablespoon lime juice
6 tablespoons sugar
Sweetened Whipped Cream (recipe follows), for garnish
1. Preheat the oven to 375 F.
2. Brush the inside bottom and sides of the pie crust with the egg white (you may not need all of it) and bake for 5 minutes to set. Let cool on a wire rack.
3. In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, mix the egg yolks, condensed milk, lime juice, and sugar for about 2 minutes, or until the sugar has dissolved and the mixture is smooth. Scrape the bowl from the bottom during mixing to make sure everything gets combined.
4. Set the pie shell on a baking sheet. Pour the filling into the pie shell so that it reaches the rim. Bake for 30 to 35 minutes, or until just firm in the center and the filling is golden brown around the edges. Remove the pie from the oven and refrigerate immediately for at least 3 hours or overnight.
5. Serve the pie garnished with whipped cream.
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