Marianne’s Award-Winning Key Lime Pie

I served this pie to friends who deemed it the best Key lime pie they ever had. It’s light and delightful. The recipe incorporates uncooked egg whites into the filling. You may wish to use pasteurized eggs.

1 (9-inch) graham cracker crumb pie crust

1 (1/4-ounce) envelope unflavored gelatin

1 cup sugar, divided

1/4 teaspoon salt

1 teaspoon fine-grated lime peel

4 eggs, separated

1/2 cup Key lime juice

Ice and water, for chilling

1 cup heavy whipping cream

Lime slices and chopped pistachio nuts, for garnish

Heat oven to 350 degrees. Bake pie crust 8 minutes. Let cool. (You can turn off the oven.)

In a nonreactive medium saucepan, combine gelatin, 1/2 cup sugar, the salt and lime peel. Set aside.

Place egg yolks in a medium bowl; set whites aside. Combine lime juice with 1/4 cup water. Whisk egg yolks constantly as you slowly add the lime juice mixture. Stir into sugar mixture in saucepan and place over medium-high heat.

Stirring constantly, bring just to a boil. Remove from heat and place pan in a bowl with ice and water. Stir occasionally while completing the recipe to quickly cool.

Meanwhile, in a large bowl, beat egg whites on high speed of an electric mixer. When peaks start to form, add 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Beat until shiny stiff peaks form. This can take 5 minutes and you should have about 4 cups of meringue.

In another bowl, beat the cream until stiff peaks form.

To assemble, fold the cooled lime juice mixture into the egg whites. Then fold in the whipped cream.

Pour filling into cooled pie crust. Refrigerate at least 5 hours. Serve garnished with lime slices and chopped pistachio nuts. Makes 6 servings.

Source: Adapted from ‘Menus and Memoirs of a Yacht Chef’ by Marianne Gardner.

Per serving: 478 calories (47 percent from fat), 25.5g fat (11.7 g saturated, 10.6 g monounsaturated), 178 mg cholesterol, 7.6 g protein, 56 g carbohydrates, .6 g fiber, 263 mg sodium.