KEY LIME PIE |
Ingredients: |
Method: |
Graham crumb shell:
1 1/3 cups graham cracker crumbs
1/4 cup brown sugar
1/3 cup melted butter
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Combine all ingredients in the bowl of a food processor fitted with the metal blade. Pulse to mix well.
Press firmly into a 9-inch pie plate. Bake for 6-8 minutes in preheated 375° oven.
Allow to cool before filling.
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Lime filling:
4 eggs, separated
(reserve the whites)
1 14-oz can sweetened condensed milk
1/2 cup Key lime juice
2 tsp grated lime zest
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In a medium-sized bowl, whisk egg yolks until pale in colour.
Stir in the condensed milk.
Fold in the lime juice and lime zest.
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1 egg white
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In a small bowl, beat the egg white until stiff.
Fold into the lime mixture.
Pour the filling into the prepared shell.
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Meringue:
3 egg whites
1/2 tsp cream of tartar
6 Tbsp white sugar
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Beat egg whites with cream of tartar until frothy.
Beat in the sugar, 1 Tbsp at a time, beating until whites are stiff but not dry.
Spread the meringue on top of the filling, swirling it around with a knife to make an attractive pattern.
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Bake in a preheated 325°F oven until the meringue is golden (about 20 minutes). Cool, then refrigerate to chill before serving.
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Serves 8
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from House Beautiful magazine, Sep 1994
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