Key Lime Pie
with Cookie Crust
- 6 ounces Whole-wheat butter cookies
- 4 ounces Cultured butter
- 5 Eggs
- 1 ¾ cups sweetened Condensed milk (9% fat)
- 5 Limes
- 1 pinch Salt
- 2 ounces Cane sugar
- 1 pinch Cream of tartar
Put butter cookies in a freezer bag and finely crumble with a meat mallet (or other heavy object).
Melt butter over low heat and mix with cookie crumbs. Press crumb mixture into bottom and partway up side of a greased pie dish (24 cm or approximately 10 inches in diameter). Refrigerate for 15 minutes.
Separate eggs. Beat yolks and condensed milk with a hand mixer until fluffy and thick, about 7 minutes.
Rinse 3 limes in hot water, wipe dry and finely grate zest. Squeeze 125 ml (approximately 1/2 cup) juice from limes. Add juice and lime zest to egg yolk mixture and beat to combine.
Pour filling into crumb crust. Bake on lowest rack of preheated oven at 180°C (fan not recommended, gas: mark 2-3) until crust is golden brown and filling is set in the middle, about 25 minutes..
Meanwhile, beat 2 egg whites (reserve the rest for another use) and salt until stiff. Sprinkle in sugar gradually and continue to beat until shiny and stiff (meringue), 3-4 minutes. Beat in baking powder. Place meringue in a piping bag fitted with a star tip.
Remove pie from oven and pipe meringue decoratively on top. Bake on lowest rack of preheated oven at 250°C (fan not recommended, gas: highest mark) (approximately 475°F) until browned, 2-3 minutes. Let cool completely before serving.