Key Lime Pie

I have a mountain of pictures on my computer just waiting to be edited and uploaded to Flickr. A mountain, I tell you.

But I have absolutely no motivation to do so right now. I'm tired. You know? Like, really tired. Like, I can barely keep my eyes open to write this post.

Since March, I feel like the last few months have been crazy and busy. And then I went to New York recently, and then, I went to France two weeks ago.

Key Lime Pie

Crust
1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar

Filling
3 large egg whites + 4 yolks
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1 (14 oz) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
1/4 teaspoon salt

Topping
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar

Preheat oven to 400 degrees F.

To make the crust, in a medium mixing bowl, stir together graham cracker crumbs, melted butter and 3 tablespoons sugar until well combined; press evenly into a 9-inch pie dish. Bake for 8-10 minutes or until golden brown.

To make the filling, in a large mixing bowl, using a mixer on high speed, beat egg whites and cream of tartar until soft peaks form; gradually beat in 1/4 cup sugar until stiff peaks form. In an additional large mixing bowl, beat yolks, sweetened condensed milk, lime juice, lime zest, vanilla and salt until well combined - about 1-2 minutes. Fold egg whites into lime filling until combined.

Place filling into pie crust. Bake 18-20 minutes or until light golden brown on top and filling is set. Cool on a wire rack for an hour before chilling completely in the refrigerator.

When cool, make the topping: beat cream and 1/4 cup sugar, in a large mixing bowl, using a mixer on high speed, until stiff peaks form. Spread whipped cream evenly over pie.

Makes 8-10 servings