The first place I tasted Key Lime Pie was at The Yearling Restaurant in Cross Creek only a few miles from my winter home in Gainesville, Florida. There are several ways of making this pie. Some include 151 proof rum and others use heavy cream for the topping. I have developed my own recipe for a Key Lime Pie that works every time and is easy and fun to make.
Ingredients
1 graham cracker 8 inch pie shell
1 1/3 cups (15 oz.) sweetened condensed milk
½ cup freshly squeezed Key Lime juice
2 eggs, separated
1 teaspoon grated Key Lime rind
¼ teaspoon cream of tartar, if desired
3 Tablespoons sugar
Directions
1. Go to the Florida Keys and pick about half a dozen Key Limes. Visit Ernest Hemingway’s house in Key West for inspiration, after first stopping by a local bar to imbibe your favorite drink.
2. Put sweetened condensed milk, Key Lime juice, Key Lime rind and egg yolks into a mixing bowl; stir until mixture thickens. Pour into pie shell.
3. In another bowl add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling.
4. Bake in slow oven (325 degrees F.) until lightly browned (about 15 minutes). Cool.