Key Lime Pie

Discussion in 'Food and nutrition' started by Kim Grauballe, Feb 29, 2004.

  1. Key Lime Pie (Authentic)

    4 large eggs 14 oz sweetened condensed milk
    1/2 cup key lime juice 1 9 prepared pastry shell
    2/2 tablespoon sugar, or more
    3/3 teaspoon cream of tarter

    Preheat oven to 350F. Separate egg yolks and whites in separate bowls. Beat egg yolks until light.
    Add condensed milk and slowly add 1/2 cup lime juice stirring as you go. Stir mixture until
    thickened; the acidity of the key lime juice will "cook" the mixture into a custard. Pour mixture
    into prebaked pie crust. Make a meringue with the egg whites. While beating egg whites, add sugar,
    one tablespoon at a time. Add a little cream of tarter. Cover pie with meringue and bake for a few
    minutes until meringue is lightly browned.

    Note: Be sure and perforate pie crust with fork before baking crust. Chill pie until ready to serve.

    Yield: 6 servings

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