My Favorite Key Lime Pie

You know that sweatshirt that you just loooove?

The one you found on clearance at Target and were seduced by its soft, cotton charm.  The one you have had for about a decade and have worn more than anything else in your closet but still cannot muster up the courage to throw away, because, with a messy bun and some sparkly earrings it's still one of your favorite stylings. 

My Favorite Key Lime Pie {Pedantic Foodie}

This pie is that sweatshirt.

Wait!  The metaphor works, give me a chance. 

My Favorite Key Lime Pie {Pedantic Foodie}

There is nothing special about this pie, but then again, there is everything special about this pie. 

This is the pie I'll bring you if you just had a tiny human leave your body.  You worked hard, eat some pie.

This is the pie I'll make on a Monday night and eat for lunch on Tuesday afternoon. 

This is the pie I can whip up with no rolling or cold butter coercing required.  

This is my favorite key lime pie and it's about to become yours.

My Favorite Key Lime Pie {Pedantic Foodie}

I have loved this pie recipe ever since I first dipped my toes into the warm, sugary ocean of baking. 

My Favorite Key Lime Pie {Pedantic Foodie}

It's flavors are familiar and bold, and it's construction is simple. 

So simple, in fact, that I felt silly sharing it here.  For four and a half years I have resisted, but I recently realized that this pie is one of my favorite things to bake and there was absolutely no excuse for not letting it have its fair share of time in the spotlight. 

My Favorite Key Lime Pie {Pedantic Foodie}

Besides, isn't simple what everyone wants anyways?

My Favorite Key Lime Pie {Pedantic Foodie}

Now, as we have already established, this pie requires minimal effort, so I fully expect you to show an ounce or two of courage and make your own graham cracker crust.  None of that store bought stuff, okay?

I promise you can do it.  

(If you'd like a gluten-free alternative, it happens to be equally amazing with this simple coconut macaroon crust.  Just omit the chocolate coating.)

While the crust blind bakes, the super simple, lime filling comes together. 

Egg yolks, sugar, lime juice, and sweetened condensed milk, that's all.  

Can I tell you a secret?  Most of the time, I do not actually use key limes...  While I can sometimes find them in my area of the country, they are often dry and lacking in flavor, so I usually just opt for standard limes.  An even bigger secret?  Most of the time, I just buy the juice.  Already squeezed.  Don't hate me.  While I would never do such a thing with lemon juice, after thorough testing with fresh key limes, key lime juice, limes, and lime juice, I have found that it really just does not matter in this recipe.  The fresh, acidic flavors are preserved, and much effort eliminated. Just make sure you always buy 100% lime juice from a brand you trust, none of that concentrate stuff.   

My Favorite Key Lime Pie {Pedantic Foodie}

The filling will look really thin, probably too thin, but that is just perfect.  After a quick bake and some quality time in the refrigerator, it will be smooth and sliceable. 

My Favorite Key Lime Pie {Pedantic Foodie}

I hate throwing away leftover egg whites, so I love that this pie uses both parts!  While our egg yolk-based filling bakes, the whites are whipped into a sweet, billowy meringue. 

The meringue is baked just long enough to brown and then this pie has to sit in the refrigerator for a tortuously long amount of time.  Four to six hours is an eternity when you have pie on the brain. 

My Favorite Key Lime Pie {Pedantic Foodie}

Simplicity at its finest right there.  You gotta love the classics. 


My Favorite Key Lime Pie

recipe adapted from Baking at Home with the Culinary Institute of America / serves 8

for the crust

- 10 whole graham crackers 

- 6 tablespoons unsalted butter, melted

- 1 tablespoon granulated sugar

Preheat oven to 350 degrees. 

Place crackers in the work bowl of your food processor and pulse until you have only fine crumbs. 

Add in butter and sugar and pulse several times - until the mixture begins to pull away from the sides of the bowl.

Press the graham cracker mixture firmly into a 9-inch pie pan and bake for 8 minutes.  Allow the crust to cool while you prepare the filling. 

for the filling

- 4 large eggs, separated 

- 14 ounces sweetened condensed milk 

- 1/2 cup fresh key lime or lime juice 

- 1 cup granulated sugar, divided 

- 1/4 teaspoon cream of tartar 

Combine egg yolks and 1/2 cup sugar in a large mixing bowl.  Beat with a whisk until the yolks have just begun to lighten in color, then add lime juice and sweetened condensed milk.  Whisk until smooth. 

Pour the filling into the prepared pie crust and bake for 15 minutes, until the filling has just set.  Prepare the meringue while the filling is baking.

In a large, clean bowl, combine egg whites and cream of tartar.  Beat on high speed with an electric mixture.  When the whites have become thick and shiny white, slowly sprinkle in the remaining 1/2 cup of sugar while continuing to beat, until the mixture forms stiff peaks.  

Remove the baked pie from the oven and increase the oven temperature to 450 degrees. 

Fold the meringue onto the top of the baked pie filling while it is still hot.  Spread the meringue evenly, being conscious to cover the very edges of the pie crust.  This will help keep the meringue from shrinking.  Use a fork or butterknife to make decorative peaks and swirls on the surface.  

Return the pie to the oven to brown the meringue.  This should take about 5 minutes. 

When the meringue is deep golden brown, remove the pie from the oven and refrigerate until fully cooled; about 4 hours before slicing and serving.  Enjoy! 


Cocoa Dusted Vanilla Rose Meringues

January packed a punch.  There were days of trying to combat those Christmas cookie calories with hearty salads.  There were snow days where we sat inside with hot chocolate and did some real talk.  There were the days when life made us cry and meatballs became our pacifier.  That was January.

Vanilla Rose Meringues {Pedantic Foodie}

January went, and February came.  I started day dreaming about candy hearts, which happen to be the most irresistible form of flavored chalk on earth.  

Valentine's day makes me want to break out the pink food coloring and eat food that tastes like flowers.

Vanilla Rose Meringues {Pedantic Foodie}

Rose water is made by distilling rose petals in water.  It is oh-so-potent, but if used with discretion, can be absolutely exquisite.  

Meringue cookies are one of my greatest weaknesses.  They are light and crisp, and are by far, one of the easiest cookies you will ever make.  

Vanilla Rose Meringues {Pedantic Foodie}

Meringues begin with egg whites, sugar and a pinch of cream of tartar.  

Vanilla Rose Meringues {Pedantic Foodie}

If your piping skills are a bit lackluster, it's all good.  Meringues are beautifully forgiving.  

I dusted my meringues with rich, decadent, cocoa powder - it's Valentine's Day, chocolate needs to be here.  

Vanilla Rose Meringues {Pedantic Foodie}

In the end these crisp pink pillows prove far superior to fruit-flavored chalk.  

Exotic madagascar vanilla is a sheer-like background to the subtle perfume of rose.  Each cookie leaving you enraptured with the delicate flavor as it melts away in your mouth.  

Vanilla Rose Meringues {Pedantic Foodie}

Serving recommendation:  a Jane Austen novel, a strong brew of Earl Grey, and plenty of cocoa-dusted vanilla rose meringues.  Valentine's Day is looking pretty fine.  

Sincerely, 

 Pedantic Foodie 

Cocoa Dusted Vanilla Rose Meringues

makes about 20 cookies 

  • 3 egg whites 
  • pinch of fine salt 
  • 3/4 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1 madagascar vanilla bean, split and scraped
  • 1/8 teaspoon rose water 
  • 1/8 cup dutch processed cocoa powder
  • pink food coloring, if desired

 

Preheat oven to 300 degrees F.  Line two baking sheets with parchment paper.  

In the bowl of your stand mixer, fitted with the whisk attachment, combine egg whites and salt.  Beat for 1 minute.

With the mixer on medium speed add granulated sugar very slowly.  When all the sugar is added add cream of tartar, vanilla extract, vanilla bean, food coloring (if desired), and rose water.    Increase speed to high and beat until stiff peaks form.  About 4 minutes.  

Fold the meringue into a pastry bag and cut the tip at an angle.  Pipe the cookies out on the baking sheets about 1 1/2 inches apart.  

Bake the cookies for 30 minutes.  Rotate the pans and bake for an additional 30 minutes.  Turn off the oven and allow the cookies to cool slowly with the oven door shut for 2 hours.  

Dust the cookies with cocoa powder and serve immediately or move to an airtight container.  

Enjoy!