We 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.