Ingredients for Palm Springs Key Lime Pie
- Vanilla Wafers
- Graham Wafers
- Pecans
- Margarine
- Vegetable Oil Cooking Spray
- All Purpose Flour
- 4 large eggs, separated
- ¾ cup Key lime juice (about 8-10 limes)
- Lime Zest
- Sweetened Condensed Milk
- A few drops green food coloring (optional)
- 1 teaspoon cream of tartar
- Granulated Sugar
- ½ cup heavy whipping cream, chilled
- 1 teaspoon vanilla extract
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How to Make Palm Springs Key Lime Pie
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine vanilla wafer crumbs, graham cracker crumbs, and pecans. Add melted butter and mix until evenly moistened.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Freeze for at least 30 minutes to firm up.
- Make the filling: Let eggs sit in warm water for 15 minutes. Separate yolks and whites, ensuring no yolk contaminates the whites. Whisk yolks until smooth.
- Add lime juice, lime zest, condensed milk, and food coloring (optional) to the egg yolks. Whisk until thoroughly combined.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the lime mixture until just combined.
- Pour the filling into the chilled pie crust. Sprinkle the reserved ¼ cup of crust mixture evenly over the top.
- Bake for 25-30 minutes, or until the filling is set around the edges and the top is lightly golden brown.
- Let the pie cool completely on a wire rack before refrigerating for at least 1 hour.
- Make the whipped cream: In a chilled bowl, whip heavy cream until it begins to thicken. Add vanilla extract and powdered sugar, then continue whipping until stiff peaks form. Do not overwhip.
- Just before serving, top the pie with whipped cream. Garnish with lime slices for an elegant touch.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
196g
Fat
42g
Carbs
18g
