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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 160º 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 Sugar

Recipe




Graham Cracker Crust:

Preheat oven to 350º 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 350º 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 350º 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