KEY LIME PIE
Servings: 6 Yield: "1 Pie" Description: "Blue Heaven Key Lime Pie"
Graham Cracker Crust This makes enough crust for about 4 pies 4 Cups Graham Cracker Crumbs 3/4 Cup Granulated Sugar 1/4 Cup Butter -- melted
Filling Ingredients 2 Cans Sweetened Condensed Milk -- Borden's 1 Cup Key Lime Juice -- fresh 8 Each Egg Yolks
Meringue 8 Each Egg Whites * 1/2 Teaspoon Cream of Tartar 1/3 Cup Confectioner's Sugar
Graham Cracker Crust - instructions Preheat oven to 350 degrees F. Mix the cracker crumbs, sugar and butter together. Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides. Bake for 8 minutes at 350 degrees F.
Filling - instructions Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl. Pour into the pre-baked graham cracker shell. Set aside while making the meringue.
Meringue - instructions* Beat the egg whites to a soft peak - add cream of tartar and continue to whip to a stiff peak. Continue whipping and add the sugar, whipping until the meringue forms stiff peaks. Decoratively add meringue on top of the custard. Bake for 15 - 30 minutes at 350 degrees F. Cook until the meringue has good color. Check with a wooden skewer or cake tester to be sure the custard is done.
NOTES: * Be sure the bowl and whisk used to beat the egg whites is very clean, otherwise the egg whites will not form a stiff peak.
Serving Ideas: Garnish with slice of lime.
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