#42: Key Lime Pie

Reason to Be Happy #42: Key Lime Pie

Especially when it's real key lime pie, and it's the right color—yellow, not that fake antifreeze green. Apparently, there is much debate among purists as to what makes a "real" key lime pie. I say, if you make it with key limes, you're in. Oh, and put it in the freezer for a real treat!

Here's the recipe I like:
(from Carol Rini's "Cooking Today" in The Dayton Daily News, July 14, 2008)

FOR THE CRUST:
1 cup graham cracker crumbs
1/2 cup finely chopped walnuts
Dash of ground cinnamon
1 1/2 tablespoons brown sugar
7 to 8 tablespoons melted butter

FOR THE FILLING:
2 egg yolks
1 whole egg
dash of salt
3 tablespoons sugar
1/2 cup key lime juice
Dash of vanilla
1 3/4 cups sweetened condensed milk
3 egg whites

Preheat oven to 325 degrees.
Combine the graham cracker crumbs, walnuts, cinnamon and brown sugar in a large mixing bowl. Add melted butter until mixture binds together. Press the mixture into a 9-inch pie pan and refrigerate until ready to use.

To make the filling, in a medium bowl, whisk the egg yolks, whole egg, slat, sugar, key lime juice, vanilla, and sweetened condensed milk. In a separate bowl, whip the egg whites with a hand mixer until they thicken and form soft peaks. Slowly fold the egg whites into the condensed milk mixture. Pour the combined mixture into the pie shell and bake in the oven for 20 minutes. Let pie cool completely before serving. Garnish with whipped cream and lime if desired.