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Key West Lime Pie
A creamy, smooth and silky filling offset with a crunchy graham cracker crust makes this pie unforgettable; it is a Florida favorite. This particular version is a delicate mix of tart and sweet, the limes providing the tart and the powdered sugar providing the sweet. If you are able to find real Key Lime Juice, do use it; but if Key limes are not available, substitute Persian limes.
- 1 9-inch graham cracker crust
- 14-ounce can low-fat condensed milk
- 4 eggs, separated
- 1/2 cup Key lime or lime juice
- Zest of one lime
- 4 tablespoons powdered sugar
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
Preheat oven to 325 degrees F.
In a mixing bowl, combine milk, egg yolks, juice, lime peel and powdered sugar. Mix well and allow to stand 30 minutes. The yolks of the eggs “cook” with the lime juice-milk combination and encourages the thickening process. Beat one egg white until frothy, and fold it gently into the custard until it disappears. Pour mixture into the prepared, pie crust. Cool.
Beat remaining 3 egg whites with cream of tartar until they form a meringue; gradually add the sugar, 2 tablespoons at a time, until all is used and meringue peaks--do not over beat meringue.
Spread meringue over the custard, piling high in center. With the back of a spoon form peaks and valleys over the meringue in a decorative manner. Bake until meringue takes on golden color. Cool before refrigerating to avoid “tear drops.” Chill two or three hours or until firm. When slicing the pie, do so with a wet knife to assure neat slicing.
Yield: 6 to 8 slices.