MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pepe's Cafe Key Lime Pie
 Categories: Pies, Desserts, Citrus, Dairy
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham cracker crumbs
    1/4 c  Sugar
      1 ts Ground cinnamon
      5 tb Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
      2 lg Egg whites
      4 lg Egg yolks
     14 oz Can sweetened condensed
           - milk
    1/2 c  Key lime juice;
           - fresh or bottled

MMMMM--------------------------TO SERVE-------------------------------
      1 c  Heavy cream
      3 tb Confectioners' sugar
 
  Equipment:

  9" pie plate,
  stand mixer fitted with the whisk attachment (optional)
  
  Make the graham cracker crust: Arrange a rack in the middle of the
  oven and preheat to 350°F.
  
  In a medium bowl, stir together the graham cracker crumbs, sugar,
  and cinnamon. Drizzle with the melted butter and stir until well
  combined. Press the mixture evenly onto the bottom and up the sides
  of a 9" pie plate. Bake until set and golden brown, about
  10 minutes. Transfer to a wire rack to cool completely. Leave the
  oven on.
  
  Filling:

  In the bowl of a stand mixer fitted with the whisk attachment, or a
  large mixing bowl with a whisk or hand mixer, beat the egg whites
  until they hold stiff
  peaks.
  
  In a large mixing bowl, whisk together the egg yolks and sweetened
  condensed milk. Add the lime juice and whisk until combined. Gently
  fold in about 1/3rd of the egg whites to lighten the mixture then
  add the remaining egg whites and fold until just evenly combined.
  Gently spread the mixture in the pre-baked crust and bake until
  just set in the center, about 20 minutes. Transfer to a wire rack
  to cool completely then refrigerate at least 2 hours before
  serving.
  
  Do Ahead:

  The pie can be baked and stored, covered, in the refrigerator, up
  to 3 days.
  
  Garnish And Serve:

  In a medium bowl, combine the heavy cream and sugar and whisk until
  soft peaks form. Cut the pie into slices and top each with a dollop
  of whipped cream.
  
  Recipe FROM: Epicurious, Feb 2012
  
  Formatted by: Dave Drum, Mar 12, 2012
  
  Uncle Dirty Dave's Archives
 
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