Key Lime Pie I
Key Lime Pie I is a lacto ovo vegetarian dessert. One serving contains 415 calories, 8g of protein, and 25g of fat. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. 117 people found this recipe to be scrumptious and satisfying. A mixture of sugar, lime, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 4 hours and 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes.
Remove from oven and let cool.
Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
To the yolks, add one whole egg, lime juice and sweetened condensed milk.
Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture.
Pour filling into partially baked crust.
Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set.
Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks.
Serve decorated with whipped cream and lime slices.
Recommended wine: Moscato Dasti, Late Harvest Riesling, Late Harvest Sauvignon Blanc
Moscato d'Asti, Late Harvest Riesling, and Late Harvest Sauvignon Blanc are my top picks for Key Lime Pie. Since key lime pie is fairly tart, you can go with any of these sweet wines to balance it out. You could try Prunotto Moscato d'Asti. Reviewers quite like it with a 5 out of 5 star rating and a price of about 22 dollars per bottle.
Prunotto Moscato d'AstiIntense pale yellow in colour. On the nose: typical Moscato characteristics with hints of acacia honey and hawthorn. On the palate: full, dense, vigourous and elegant with a pleasant, armonious and fresh finish. At its best with fresh fruits (good also mixed with strawberries, peaches and forest fruits) and with pastries. To be served cool at 10°C.