David Sloane’s Favorite Key Lime Pie

David Sloane’s Favorite Key Lime Pie
Pepe’s Cafe West

Pepe’s Cafe Key West has the distinction of making the favorite Key lime pie of David Sloan, self-proclaimed Key lime pie expert and author of the Ultimate Key Lime Pie Cookbook. He points out in an interview with Epicurious that rather than just using egg yolks like a classic Key lime pie, "They use some egg white with the condensed milk. It makes it a little fluffier, very nice."

8
Servings
333
Calories Per Serving
Deliver Ingredients

Notes

Special equipment: 9-inch pie plate, stand mixer fitted with the whisk attachment (optional

Ingredients

For the 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

For the filling:

  • 2 large egg whites
  • 4 large egg yolks
  • One 14-ounce can sweetened condensed milk
  • 1/2 cup fresh or bottled Key lime juice

To serve

  • 1 cup heavy cream
  • 3 tablespoons confectioners' sugar

Directions

For the graham cracker crust

Arrange a rack in the middle of the oven and preheat to 350 degrees.

In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Drizzle with 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 set and golden brown, about 10 minutes. Transfer to a wire rack to cool completely. Leave the oven on.

 

For the filling:

In the bowl of a stand mixer fitted with the whisk attachment, or 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 just evenly combined. Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes. 

To serve

Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving. DO AHEAD: The pie can be baked and stored, covered, in the refrigerator, up to 3 days.

Nutritional Facts

Total Fat
19g
27%
Sugar
15g
17%
Saturated Fat
6g
25%
Cholesterol
15mg
5%
Carbohydrate, by difference
40g
31%
Protein
4g
9%
Vitamin A, RAE
117µg
17%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
43mg
4%
Choline, total
11mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
31µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
64mg
9%
Selenium, Se
4µg
7%
Sodium, Na
311mg
21%
Water
33g
1%

Key Lime Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Key Lime Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.