Key lime pie with almond crumb crust

1 servings

Ingredients

Quantity Ingredient
1 cup Zweiback crumbs or graham cracker crumbs
⅔ cup Blanched almonds; toasted lightly,
; cooled completely,
; and ground fine in
; a food processor
½ Stick unsalted butter; melted and cooled
; (1/4 cup)
¼ cup Sugar
3 larges Eggs; separated, the
; whites at room
; temperature
A 14-ounce can sweetened condensed milk
½ cup Key lime juice; (available bottled
; at specialty food
; shops) orfresh lime
; juice (about 3
; limes)
⅓ cup Sugar

Directions

FOR THE CRUST

Make the crust:

In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.

In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

Gourmet April 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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