Authentic Key Lime Pie

Ingredients and Weight:

• Graham cracker crumbs: 1 cup
• Sugar: 1/2 cup
• Melted butter: 1/4 cup
• Key lime juice: 1 cup
• Sweetened condensed milk: 1 can (14 ounces)
• Large egg yolks: 3
• Egg whites: 3
• Cream of tartar: 1/4 teaspoon
• Salt: 1/4 teaspoon
• Whipped cream, for topping: 1 cup

Preparation Time:

• 15 minutes

Cooking Time:

• 25 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch pie plate.
3. Bake for 10 minutes, then let cool completely.
4. In a medium bowl, whisk together key lime juice and sweetened condensed milk.
5. In a separate bowl, beat egg yolks until light and fluffy. Gradually add key lime mixture, whisking until smooth.
6. In a clean bowl, beat egg whites, cream of tartar, and salt until stiff peaks form. Fold into the key lime mixture.
7. Pour into the cooled crust and bake for 15-20 minutes, or until set.
8. Let cool completely before refrigerating for at least 4 hours or overnight.
9. Top with whipped cream before serving.

Nutritional Information:

• Calories: 350 per slice
• Fat: 15 grams
• Carbohydrates: 40 grams
• Protein: 5 grams

Dish Characteristics:

• Tangy and sweet
• Creamy and smooth
• Perfect for American tastebuds
• Classic dessert beloved by many

User Comments:

"This pie was absolutely perfect! The key lime flavor was delicious and the graham cracker crust was the perfect complement." "I've tried many key lime pies before, but this one was by far the best. It was so creamy and smooth, with just the right amount of tartness." "I made this pie for a party and it was a huge hit! Everyone loved it, and I will definitely be making it again."

Special Precautions and Tips:

• To ensure the pie is set, insert a toothpick into the center. If it comes out clean, the pie is done.
• If you don't have cream of tartar, you can substitute white vinegar. Use 1/4 teaspoon of vinegar for every 1/4 teaspoon of cream of tartar.
• Refrigerate the pie for at least 4 hours or overnight for the best flavor.