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Pepe’s Cafe Key Lime Pie

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Introduction

Welcome to a delightful journey through the flavors of Pepe’s Cafe, renowned for its exquisite Key Lime Pie. This recipe captures the essence and traditional preparation methods that have made this pie a local favorite.

Tips for this Recipe

  • For an authentic taste, use fresh Key limes instead of bottled juice when possible.
  • Ensure ingredients are at room temperature to achieve a smooth filling and crust.
  • Preheating the oven before baking is crucial for consistent results.

Why You Will Love This Recipe

The harmony of tangy Key lime and creamy filling, paired with a buttery crust, creates an unforgettable dessert. Its nostalgic connection to Southern cuisine makes it a beloved classic.

Ingredients

1 1/2 cups graham cracker crumbs (from about 12 crackers)
1/4 cup sugar
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted
2 large egg whites
4 large egg yolks
1 can (14-ounce) sweetened condensed milk
1/2 cup Key lime juice
1 cup heavy cream

Advised Equipment

  • Pie Dish (9-inch): For the pie’s base and decoration.
  • Mixer with Whisk Attachments: For smoothly combining ingredients, particularly in making the filling.
  • Baking Sheet: Useful for pre-baking crust or after assembling the pie.
  • Oven Thermometer: To ensure your oven is at the correct temperature for even baking.
  • Electric Hand Mixer: Easy to use for mixing ingredients like whipped cream and egg yolks.
  • Kitchen Scale: For precise measurement of ingredients, crucial in baking.
  • Wire Cooling Rack: To properly cool the pie after baking.
  • Ice Cream Scoop or Pie Server: Great for serving and portion control.

History of the Recipe

The Key Lime Pie originated from the Florida Keys, a treasure trove of tropical flavors. With roots in 1930s Key West, it was initially made by local residents using ingredients at hand, like limes and eggs, to create a refreshing dessert that has stood the test of time.

Fun Facts About This Recipe

Did you know? Despite its name, Key Lime Pies are not made exclusively with key limes but also often use regular (Ruby) limes when key limes are out of season or hard to come by. However, the distinctive sharp and tangy flavor comes from using these tart little fruits that thrive in Florida’s unique climate.

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Pepe's Cafe Key Lime Pie

Pepe's Cafe Key Lime Pie

amanda

Equipment

  • Pie Dish (9-inch) - Essential for holding the pie and providing a base for decoration.

  • Mixer with Whisk Attachments - Useful for combining ingredients smoothly, especially when making the filling.

  • Baking Sheet - For baking the crust if you're using store-bought graham cracker crumbs or topping it off after assembling.

  • Oven Thermometer - Ensures your oven is at the correct temperature for even baking of both the filling and crust.

  • Electric Hand Mixer - Offers ease in mixing, particularly useful when whipping cream or combining egg yolks with other ingredients.

  • Kitchen Scale - For precise measurement of ingredients, important for baking where accuracy matters.

  • Wire Cooling Rack - To cool the pie properly after it comes out of the oven.

  • Ice Cream Scoop or Pie Server - Great for serving and portion control.

  • Pie Crust (Optional) - If you're using a pre-made crust, ensure to have some on hand.

  • Whipped Topping/Cool Whip or Heavy Cream - Essential for the whipped cream topping.

Ingredients

  • 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

  • 2 large egg whites

  • 4 large egg yolks

  • 1 (14-ounce) can sweetened condensed milk

  • 1/2 cup fresh or bottled Key lime juice

  • 1 cup heavy cream

  • sugar",

Instructions

1

Instruction 1

Arrange a rack in the middle of the oven and preheat to 350°F.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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. 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.
5

Instruction 5

In a medium bowl, combine the heavy cream and sugar and whisk until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.
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