Key Lime Pie

key lime pie
Recipe from an old Parade Magazine clipping

ingredients ~
4 large eggs, separated (reserve 3 egg whites for meringue)
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
2-3 teaspoons grated lime peel
Few drops green food coloring
1 baked 9-inch pastry shell (I used the Easy No-Roll Pie Crust)
1/2 teaspoon cream of tartar
1/2 cup sugar (or 2 tablespoons if mixing the meringue into the filling), plus additional sugar for sprinkling

directions ~
  1. Preheat oven to 350°. Beat egg yolks; stir in milk, lime juice, peel and food coloring. Beat one egg white until stiff; fold into milk mixture. Pour into pastry shell.

  2. Beat reserved egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Sprinkle with additional sugar. Bake for 15 minutes or until meringue is golden brown. Cool. Chill before serving.
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