Morton’s Steakhouse is my favorite steak place. It is my go-to dinner spot when we go to Nashville. I love sitting in the bar and watching people. The last time we ate dinner there, Chicken Legs got the Key Lime Pie. He loved it. He said it was one of the best he has eaten. I have two Morton’s cookbooks and luckily their key lime pie recipe is in one. I decided to give the recipe a try and see how close it came to the original.
I was surprised to see that Morton’s recipe used a Keebler graham cracker crust and lime juice out of the bottle. I would have never guessed. I did make one change, and use key lime juice from the bottle instead of regular lime juice. It turned out delicious. Chicken Legs said it tasted just like the original. Woo Hoo! We can now get our fix without having to take a road trip.
Morton’s Key Lime Pie
1 10-inch pie
- 1 10-inch prepared graham cracker crust
- 1 egg white
- 15 egg yolks
- 2 (14-oz) cans sweetened condensed milk
- 1 cup plus 1 Tbsp key lime juice
- 6 Tbsp sugar
Preheat oven to 375.
Brush the inside of the graham cracker crust with the egg white. Bake for 5 minutes, cool on wire rack.
With an electric mixer, mix egg yolks, sweetened condensed milk, key lime juice and sugar for 2 minutes. Pour mixture into prepared crust. You may have a small amount leftover.
Place pie on baking sheet and bake 30-35 minutes, until just firm in the center. Remove pie from the oven and refrigerate immediately for at least 3 hours or overnight.
Serve with sweetened whipped cream or cool whip.