KEY LIME PIE – CRUST & FILLING

RECIPE PREP: Adjust oven rack to the center. Preheat oven to 350°F.

1. Brush a COLD/CHILLED graham crust with egg wash (one large egg white whisked with one tablespoon water). This will create a moisture barrier for the filling and help prevent a soggy crust. Bake the crust in a 350°F oven for 10 minutes. Allow it to shed heat. Then chill it in the freezer while preparing the filling.
2. Add sweetened condensed milk and yolks to a large mixing bowl. Whisk well until fully combined. Add lime juice, lemon juice, and lime zest to the bowl.  Whisk until fully incorporated. OPTIONAL: Add 2 drops of green food coloring. Mix well. If desired, add a third drop.
3. Pour  filling into the crust. Smooth the top with a rubber spatula. Bake 15-20 minutes until the center of the pie is set. The filling will still be jiggly! Cool on a wire rack. The residual heat will continue “cooking” the filling. But refrigeration will make it firm.
4. Refrigerate for 3 to 4 hours, or overnight. DO NOT cover the pie with plastic or the filling will stick to it. Instead leave the pie uncovered, or gently place a large, upside-down domed plate on top.

WHIPPED CREAM TOPPING

RECIPE PREP: Chill a metal bowl and whisk attachment in the freezer for 10-15 minutes.

1. Add heavy cream to the cold bowl. Start whipping on low speed. Gradually increase the speed until soft peaks form. This will take about 2 minutes.
2. Sprinkle in powdered sugar. Add vanilla extract. Whip until mixture thickens and increases in volume. Make sure not to over-whip, or your homemade topping will fall flat.

GARNISH KEY LIME PIE

1. Spoon whipped cream into a piping bag fitted with a metal tip. Decorate as desired. Another option: place a large spoonful of whipped topping in the center of the pie. Gently spread the dollop a circular motion, leaving a 1 1/2-inch rim of visible filling.
2. Sprinkle the top with lime zest. For an added touch, crown the pie with a spiral slice of lime!