Authentic key lime pie should really be made with key limes, but the Persian limes available in our stores will work just as well. The chocolate drizzle is optional, but goes very well with lime.

Ingredients:
375 ml (1 1/2 cups) graham cracker crumbs
175 ml ( 3/4 cup) sugar
90 ml (6 tbsp) melted butter
1 ml ( 1/4 tsp) salt
1 can sweetened condensed milk
4 large eggs, separated
15 ml (1 tbsp) grated lime zest
175 ml ( 3/4 cup) freshly squeezed lime juice
Optional: 3 ounces good quality chocolate, chopped and melted with 125 ml ( 1/2 cup) heavy cream.
 
Directions:
Preheat oven to 190 C (375 F).

Combine graham cracker crumbs, melted butter, salt and 45 ml (3 tbsp) of the sugar in a bowl. Press into a 22-centimetre (9-inch) pie plate and bake until golden brown, about 12 minutes. Remove from oven and set aside to cool. Reduce oven temperature to 160 C (325 F).

In a large bowl, whisk together egg yolks with lime zest until yolks turn a pale yellowy green, about two to three minutes. Whisk in condensed milk and lime juice. Pour into prepared crust and bake for about 15 minutes, just until centre is barely set. Cool on a wire rack for a half-hour or so, then chill in the refrigerator for at least two hours.

With an electric mixer, make meringue topping by beating remaining egg whites and sugar until stiff and glossy. (If you’re concerned about uncooked eggs, you can make a Swiss meringue by beating egg whites and sugar in a double boiler over simmering water.) Dress top of pie with meringue. Run under a broiler briefly to lightly toast the meringue peaks. Return to fridge until ready to serve.

To serve, cut into wedges and garnish each slice with a drizzle of chocolate sauce, if desired.

Source:  Chronicle Herald