Ingredients: – 1 1/2 cups graham cracker crumb – 1/4 cup granulated sugar – 6 tablespoons unsalted butter, melted – 3 large eggs, separated – 1 can (14 ounces) sweetened condensed milk
– 1/2 cup freshly squeezed key lime juice (regular lime juice can be substituted) – 1 tablespoon grated lime zest – 1/4 teaspoon cream of tartar – 1/4 cup powdered sugar
Instructions: 1. Preheat your oven to 350°F (175°C). 2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
1. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. 2. In another bowl, whisk together the egg yolks and sweetened condensed milk until smooth.
1. Gradually whisk in the key lime juice and lime zest until well combined. 2. In a separate clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
1. Gradually add the powdered sugar while continuing to beat until stiff peaks form. 2. Gently fold the beaten egg whites into the lime mixture until no white streaks remain. 3. Pour the filling into the prepared crust and spread it out evenly.
1. Bake for 15-20 minutes, or until the filling is set and the edges are lightly golden. 2. Remove the pie from the oven and let it cool completely on a wire rack.
1. Once cooled, refrigerate the pie for at least 2 hours, or until thoroughly chilled and set. 2. Serve slices of the fluffy Key Lime Pie with a dollop of whipped cream and garnish with lime slices if desired.