For some people, the biggest social nightmare imaginable is showing up at an event wearing the same outfit as someone else. Granted, these people are women, because most men at any event tend to be wearing some variation of the same outfit anyway. This has never really been an issue or fear for me, probably because I don’t tend to have an adventurous fashion sense and therefore do not put a lot of creativity into my clothing choices.
However, the food blogger equivalent of this scenario happened to me last weekend. I made this key lime pie for a Memorial Day BBQ, which I thought was a safe choice because key lime pie is not the type of thing that shows up very often. Well, wouldn’t it be my luck that someone would show up with the EXACT SAME PIE, but luckily, theirs was purchased from Costco so no one was put in the unfortunate position of having to judge who was the better cook. I was nervous, however, that the bakery at a big-box store would show up the pie I spent a couple hours baking the day before.
I tried to act nonchalant, after all, it was my first key lime pie (and my first meringue), so what did I care if people liked the Costco version better? I was also worried that no one would openly admit liking the Costco version better because they might be worried about sparing my feelings. Luckily the taste tester was present and he has never been one to mince words just to spare feelings. I was nervous when I placed two slice of pie on his plate, one my own and one store-bought, but felt incredibly vindicated when he chose mine as the victor. For good measure, I tasted both and have to agree (100% unbiasedly), mine was better.
It was a close call, but the meringue really makes the difference here. Key lime pie is tart and the meringue really complements the sourness. Beware though, even though this is, in my opinion, the perfect summer dessert, some people will find the flavor too tart for dessert. But those that like lemon flavored desserts should also like this. Just don’t be offended if some people opt for the sweet desserts at your next BBQ. But absolutely DO be offended if someone opts for the Costco version over yours, because THIS version is better!
Note: Key Lime juice can be found here.
- 12 graham cracker sheets
- 4 T butter, melted
- 3 eggs, separated
- 14 oz. sweetened, condensed milk
- ½ c. key lime juice
- ⅔ c. sugar
- Pre-heat oven to 350. Pulse graham crackers in food processor until crumbled. Add melted butter and pulse to combine.
- Press crumb/butter mixture into a 9-in. pie pan. Bake crust 10-12 minutes until golden. Remove from oven and cool slightly.
- While the crust is in the oven, whisk 3 egg yolks, condensed milk, and lime juice until combined. When the crust has cooled slightly, add mixture to crust and bake 15 minutes or until set. My grandma told me once that when making a custard type pie, you should be able to shake the pan and the middle will "jiggle" and be stiff, not runny. You want the pie to be just set.
- When you are ready to make the meringue, whip the egg whites until foamy. Slowly add sugar while your mixer is on and whip until stiff peaks form. Spoon the meringue over the cooled pie filling. You can serve the meringue at this point or pop it under the broiler for a few minutes to brown. If you choose to broil, leave the oven door cracked and keep a close eye. If your oven has a "hot spot" (almost all of them do), you should plan to turn the pie every minute or so.
It sounds delicious!! Wish I was at your BarBQ!