Pierhouse key lime pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs,separated | |
| 14 | ounces | Sweetened condensed milk |
| ½ | cup | Key lime or Persian lime jui |
| ½ | teaspoon | Cream of tartar |
| 1 | 9\" graham cracker crust | |
| 4 | Egg whites | |
| 4 | tablespoons | Sugar |
Directions
FILLING
MERINGUE
Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on high speed until thick and light in color.Turn off mixer and add the condensed milk,Mix on low speed.Still on low speed,add half the lime juice,cream of tartar and then the remaining lime juice.Mix until blended.
Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue.
To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees.Beat on high speed until stiff peaks are formed.Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days.Serves 8 to 10.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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