Light, Just Right Key Lime Pie
Serves: 8
  • 1¼ cups graham cracker crumbs (11 whole if using crackers) or zwieback crumbs (15 toasts)
  • 3 tablespoons, plus 2 teaspoons sugar, divided
  • 5 tablespoons butter, melted
  • 4 egg yolks, saving 1 egg white
  • 1 can sweetened condensed milk, preferably Carnation brand
  • 1 tablespoon cornstarch
  • 10 tablespoons lime juice and ½ teaspoon lime zest from 4 limes
  • ⅛ teaspoon salt
  1. Adjust oven rack to lower middle position and heat oven to 325 degrees. Mix crumbs and 3 tablespoons of sugar in a medium bowl. Add butter and stir with a fork until well incorporated. Dump crumbs into a 9-inch pie plate and spread evenly over bottom. Tamp crumbs down over pan bottom and up the sides. Bake until fragrant, about 15 minutes. Remove from oven and set aside and reduce oven temperature to 300 degrees.
  2. Whisking constantly, heat yolks and half the condensed milk in a small saucepan over low heat until it reaches 160 degrees. To keep eggs from curdling, immediately pour mixture into a medium bowl and stir in remaining condensed milk. Set aside.
  3. Whisking constantly, heat cornstarch and ⅓ cup water in a small saucepan over low heat until clear and thick, 2 to 3 minutes. Remove from heat. Meanwhile, beat egg white over medium speed until foamy. Gradually adding sugar, beat white until glossy and soft peaks form. Add half the thickened cornstarch to the white and beat until just incorporated. Discard remaining thickened cornstarch.
  4. Mix lime juice, zest, and salt, then beat into the egg-milk mixture until well incorporated. Fold in egg white, then pour into prepared crust.Bake until set but jiggly at the center, 20 to 22 minutes. Cool to room temperature on a wire rack, then refrigerate until chilled, about 2 hours. Serve.
Recipe by Three Many Cooks at