What’s For Dinner?
Bahama Breeze Key Lime Pie
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . BAHAMA BREEZE
10845 Haynes Bridge Road, Alpharetta
678-319-9949 (and other locations)
Q: Please, could you get the recipe for the Key Lime Pie at Bahama Breeze?
A: Key Lime Pie is the top-selling dessert at the Alpharetta location, where managing chef Nate Roby and his staff create about 30 of the pies each week. "It's a lot of work to make those pies from scratch, but whenever you go out and see the smile on their faces and see how much they like it, it makes it worth it, " Roby said of his happy customers.
Hands on time: 45 minutes Total time: 5 hours Serves: 8
For the crust:
2 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) butter, melted
For the filling and meringue:
6 eggs, separated
2 (14-ounce) cans sweetened condensed milk
3/4 cup fresh Key lime juice (from about 16 Key limes)
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar
To make the filling:
Place the egg whites in a large mixing bowl and chill until needed. Meanwhile, in a separate mixing bowl, beat the egg yolks and condensed milk until well-combined. Slowly add the lime juice, then stir in the vanilla extract while continuing to whisk or beat the mixture until all ingredients are well-combined. Pour the filling into the crust and set aside (the filling will begin to set).
To make the meringue:
Whip the egg whites with a kitchen mixer until foamy. Add the cream of tartar and whip until well-combined. Add 1 1/2 cups sugar and beat on high until the egg whites are very stiff, 3 to 5 minutes. Drop the meringue by large spoonfuls over the filling. Working from the outside in, smooth the top of the filling with a spoon or offset spatula. Use a spoon to press down lightly into the meringue and pull up, forming peaks.
Bake for 25 to 30 minutes until meringue is lightly browned. Remove from oven and cool for 15 minutes; transfer to refrigerator and chill for 3 to 4 hours before serving.