KEY LIME PIE
Morton's Steakhouse Copycat Recipe
1 ounce egg white (approximately one egg)
2 (14 oz.) cans sweetened condensed milk
6 tablespoons sugar
1 cup egg yolk, pasteurized
8 ounces lime juice
1 pint whipping cream
2 1/2 tablespoons powdered sugar
1 lime, if desired
Heat oven to 375 degrees. Remove plastic cover from pie crust and brush inside with slightly beaten egg white. Bake the crust for 5 minutes. Remove and set aside. Oven should remain on.
Combine milk, sugar, egg yolks and lime juice in mixing bowl. Whip by hand until smooth and sugar has dissolved. Pour mixture into pie crust. Fill to the rim being careful not to spill over the edge. Place pie in oven and bake for approximately 30 minutes or until center is firm.
Remove from oven and place in refrigerator. Meanwhile, place the cream and powdered sugar in a mixing bowl. Use an electric mixer to whip on high speed until very stiff. Take chilled pie out of the refrigerator. Serve with a dollop of whipped cream and garnish with a slice of line.
Note: The restaurant uses Keebler Redi-Crust and Real Lime lime juice in their pies. If you are using fresh limes, you will need to juice about 10-12 limes.