Key Lime Pie
Lucy | June 18, 2010We serve Key Lime Pie on the island every Friday night as part of our “Belize Night” menu. This is actually my mother’s recipe, who is from the southern US. I always order Key Lime Pie when I see it on a menu, and I have yet to find a recipe that beats this one.
For one crust:
½ box (1-1/2 packet of graham crackers) graham crackers
¼ cup sugar
½ cup (2 sticks) butter
Melt the butter. Crush the graham crackers in a bowl using something like a full rum bottle (readily available in Belize!). Mix with melted butter and sugar. Coat the inside of a pie pan with butter, then press the graham cracker mix against the bottom and sides of the pan.
For filling for one pie:
3 egg whites
½ cup fresh squeezed lime juice
1 can sweetened condensed milk
1 envelope of unflavored gelatin
Beat egg whites about 5 minutes until very light. Stir in lime juice, gelatin and condensed milk. Pour into crusts and chill or even freeze. Should be made a minimum of a few hours before.
To see our full Belize Night menu, see our Private Island menu page
