When I lived in Southern Florida, I stayed with my aunt while I was attending college. She was the best, and we got along famously; I still carry some of her jaded and sarcastic traits, which I attribute to her influence. Every once in a while, for a special occasion, we would visit my uncle’s favorite spot—a charming, slightly fancy restaurant right on the ocean. I remember it being called Charley Brown’s, on Hillsboro Beach, though I don’t believe it was the famous chain. It was there that I discovered baby back ribs—and oh, they were delicious! For dessert, everyone ordered key lime pie. I was hesitant since I had never tried it before, but following my family’s lead, I decided to give it a try. Oh my goodness—it was a literal revelation, something worth writing home to New Jersey about! I’ve had it a few times since then in the Keys and Charleston, SC, and when it’s done right, it is truly a delight. Here is a recipe I found with the help of my husband and the wonderful web. Let me know what you think!
Ingredients:
Graham cracker crust:
1 1/2 cups graham cracker crumbs from about 12 (2 1/4-inch by 4 3/4-inch) crackers
1/4 cup sugar
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted
Filling:
2 large egg whites
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh or bottled Key lime juice
Whipped CreamTopping:
1 cup heavy cream
3 tablespoons confectioners' sugar
9-inch pie plate, stand mixer fitted with the whisk attachment (optional)
Instructions:
Arrange a rack in the middle of the oven and preheat to 350°F.
The graham cracker crust:
In a medium bowl, stir the graham cracker crumbs, sugar, and cinnamon together. Pour in the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate. Bake until golden brown, approximately 10 minutes. Remove from oven, place on a wire rack to cool completely. Leave the oven on.
The filling:
In a large mixing bowl with a whisk or hand mixer, beat the egg whites until they hold stiff peaks.
In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk. Add the lime juice and whisk until combined. Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until its evenly combined. Spread the mixture in the pre-baked graham cracker crust and bake until just set in the center, about 20 minutes. Remove from oven and place on wire rack to cool completely. Refrigerate 2 hours or more before serving.
( The pie can be baked and stored, covered, in the refrigerator, up to 3 days.)
Garnish and serve:
Cut the pie into slices and top each with a dollop of whipped cream.
About Charley Brown's, it was on Hillsboro Inlet on A1A - it wasn't the chain restaurant, it's since been torn down. But, I have vivid memories and a love for ribs and key lime pie to this day!
