Key Lime Pie

Name: Key Lime Pie
Yield: makes one 9-inch pie
Ingredients: 1 can (14 ounces) sweetened condensed milk; 4 large eggs, separated; 3/4 cup fresh Key lime juice (from about 20 Key limes); Graham Cracker Crust (page 331); 1/2 cup plus 1 tablespoon granulated sugar; Finely grated lime zest, for garnish (optional)

January 24, 2012

Martha loves Key lime pie, especially the one served at Joe’s Stone Crab restaurant in Miami. Small, round, and yellow-green, Key limes pack a lot of punch, with a more pronounced flavor than more widely available, greener Persian limes. They are worth seeking out for the authentic flavor of the Florida Keys, but if you can’t find them, you may substitute bottled Key-lime or fresh Persian-lime juice instead. Depending on your preference, you can top the pie with meringue or sweetened whipped cream (page 340).

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