- 1 ¼ cups all purpose flour
- ¼ teaspoon salt
- ½ cups cold unsalted butter, cut into small chunks
- 3 Tablespoons ice water...more if needed
- 5 large egg yolks, plus 3 large egg whites, all at room temperature
- 1 (14 oz.) can sweetened condensed milk
- two-thirds cup fresh lime juice (about 4 to 5 limes)
- 1 Tablespoon finely grated lime zest...plus more for garnish
Whipped cream for garnish.
Prepare the crust: Mix flour and salt, cut in the butter cubes, sprinkle ice water into the flour butter mixture until dough comes together. Form dough into a disk, cover with plastic wrap and refrigerate for at least two hours or a few days.
When you are ready to make the pie...Heat oven to 350 degrees F. Roll out pastry and sit it into a 9 in pie shell. Bake it ‘blind’ (unfilled.) Use a piece of parchment on the crust and use pie weights tohelp keep the shape.) Bake for about 30 minutes – you’ll want the crust a little underdone. Take crust out of the oven, remove parchment and pie weights, and let the crust cool.
Reduce the oven temperature to 325 degrees F.
Filling: In a large bowl, beat 5 egg yolks until thick, gradually beat in the sweetened condensed milk, then the lime juice and some lime zest.
In a medium sized bowl beat 3 egg whites until they form soft peaks. Fold into the above mixture...pour into cooled pie shell.
Put pie on sheet pan, return to oven bake 20 minutes.
Cool pie on rack...then refrigerate for at least two hours.
Add whipped cream on the top when ready to serve.