Key Lime Pie Recipe – Wolfgang Puck Cafe
Key lime pie with meringue topping
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full-size graham crackers)
- 1 stick melted butter (1/4 pound)
- 1/3 cup brown sugar
- 10 egg yolks
- 2 cups sweetened condensed milk
- 1 1/2 cups key lime juice or about 2 pounds key limes, juiced
- 1 cup egg whites
- 2 cups granulated sugar
Instructions
- Preheat oven to 300°.
- Combine Graham cracker crumbs, melted butter, and brown sugar in a stainless steel bowl, mix well. Press into a 10-inch glass pie pan to about 1/4 inch thickness.
- Mix egg yolks with sweetened condensed milk.
- Add lime juice and stir until completely combined.
- Pour into prepared pie shell and bake for approximately 1 hour to 1 hour, 15 minutes. Custard should be slightly firm to the touch.
- Cool, cover with plastic wrap and chill in refrigerator.
- Place egg whites and sugar into mixing bowl of an electric mixer. (If you need a new mixer, check out this #1 best selling electric mixer)
- Place bowl over a saute pan of boiling water, as you would a double boiler (bowl should not be in the water). You can also pour egg whites and sugar into the top of a double boiler, then later put in mixing bowl to whip (or use hand-held mixer).
- Heat whites, stirring with a whisk until they are hot to the touch, about 120°.
- Preheat oven to 500°. Remove bowl from saute pan with water.
- Place whip attachment on electric mixer and whip on high speed until whites form stiff peaks and are cool.
- Daub any moisture on top of chilled pie with paper towel.
- Top with whipped meringue, being sure to cover completely, and bake in hot oven until meringue is very lightly browned (2 to 3 minutes -- watch carefully).
Crust
Filling
Meringue