Pier House Key Lime Pie
1-5 1/2-ounce packet graham crackers, crushed (about 1 2/3 cups)
1/4 cup granulated sugar
1/4 cup plus 2 tablespoons butter, melted
4 egg yolks
1 14-ounce can sweetened condensed milk
1/2 cup key lime juice
1/2 teaspoon cream tartar
4 egg whites
4 tablespoons superfine sugar
Preheat oven to 325 degrees F.
Separate eggs. Allow at least three hours to prepare ahead.
Prepare the crust by combining all crust ingredients. Blending well. Firmly press the cracker mixture evenly over the bottom and sides of a 9-inch pie plate. To make it smooth and even, place a smaller pie plate on top of the crumb filled plate and press the smaller plate firmly all around the sides and bottom. Bake at 350 degrees F. for 6 to 9 minutes. Cool.
To prepare filling, using an electric mixer, beat egg yolks on high speed until thick and light in colour. Turn off mixer and add half of the key lime juice and the cream of tartar, then the remaining lime juice. Mix until well blended. Pour into prepared crust and bake until set, about 10-15 minutes, or until centre is firm and dry to the touch. Freeze for at least 3 hours before topping with meringue.
To prepare the meringue, heat egg whites in a double boiler with the sugar, stirring frequently to 110 degrees F. Beat on high speed until peaks are formed. Top the frozen pie and return to freezer until serving. Pie will keep for several days.
Yields: 1 9-inch pie
Tried and tested in the THASC kitchen