Monday, April 05, 2010

Key Lime Pie

This is just the recipe for Lemon Ice Box Pie, but it uses lime juice. My friend Mary Beth doubles this recipe and makes it in a spring-form pan.  Then, she tops it with whipped cream instead of meringue.  That's a great idea for a large party or buffet where you want to serve more than 8 people.

It's hard to say how many limes you'll need.  So often limes are almost dry.  To get as much juice as possible, microwave each lime for 20 seconds and then roll on the counter. (Be sure to grate the rind before you try to juice them.)  Also, don't worry about finding Key limes--the Persian limes are much easier to deal with and the taste difference is imperceptible.

Graham Cracker Crust
1 1/4 Cups graham cracker crumbs
2 tbl sugar
1/3 Cup melted butter

Mix together and press into a pie plate. Bake at 350 for 8 minutes. Let cool.

1 can Eagle brand Sweetened Condensed Milk
1/2 Cup lime juice (FRESH!-about 5 limes)
grated  rind from 2 limes
3 egg yolks

Mix all together and pour into pie plate. Top with merengue

Merengue
3 egg whites
pinch of salt
4 tbls sugar

Beat egg whites with salt until soft peak, add sugar gradually and beat until stiff peaks form.
Top pie filling with merengue, being sure to seal to crust. Bake at 325 about 15 minutes or until nicely browned. Cool and refrigerate until well chilled.

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