Something about summer makes me crave Key Lime Pie. It’s probably because my mom made a Key Lime Pie for a 4th of July picnick one year and someone suggested we use whipped egg whites in the recipe to turn it into a cheese-cake-like pie. We’ve never looked back. Or perhaps because it works so well as a cool, summer dessert and gives you a hint of ice cold lemonade with its citrus bite. In any case, it’s my go-to contribution for summer parties.
S. and I threw this together to take along as our medical school class kicks off the next year of school with a barbacue and catches up on our first few weeks of seeing real hosptial patients. It’ll be nice to see everyone, because, lets me honest, after spending two years in the same classroom with these folks day in and day out, it’s weird to never see them anymore.
Key Lime Pie:
1 graham cracker crust
4 egg yolks
3 egg whites
5 oz Key Lime Juice (found near the drink mixers in the grocery store)
1 can sweetened condensed milk
1. Mix together the egg yolks and key lime juice. Add in the sweetened condensed milk.
2. Whip the egg whites until soft peaks form, fold into the Key Lime batter
3. Pour into a Graham cracker crust
4. Bake at 350 for 30-40 minutes. The pie will rise and crack, and edges should be a little brown. It’s ok if it’s a little wobbly, it’ll firm up as it cools.
5. Cool completely and serve. Store any leftovers in the fridge.
We tried using 4 egg whites instead of three, and had a little too much filling to handle, so we made a little extra pot on the side that we could eat right away. Weee!