Key Lime Pie
Source of Recipe
newspaper article
Recipe Introduction
The basic recipe is simple, Key lime juice, egg yolks, sweetened condensed milk (preferably Borden's) and sugar, with a Graham cracker crust. Topped with meringue or whipped cream . Most now bake it to 160� because of the worry of salmonella in eggs. But no one dyes it green. Key lime pie is deep yellow in color.
List of Ingredients
Graham Cracker Crust:
4 Cups Graham Cracker Crumbs
3/4 Cup Granulated Sugar
1/4 Cup Butter - melted
Filling:
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 SugarRecipe
Graham Cracker Crust:
Preheat oven to 350� 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� F.
Filling:
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: *
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� F.
Cook until the meringue has good color.
Check with a wooden skewer or cake tester to be sure the custard is done.
Note: *
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.
Serves 6
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