Islamorada Key Lime Pie
Islamorada Key Lime Pie recipe
Yield
8 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
milk, sweetened condensed
|
*
|
| 6 | large |
eggs
separated |
|
| ½ | cup |
key lime juice
|
|
| 1 | tablespoon |
cream of tartar
|
|
| 1 | cup |
sugar
|
|
| 1 |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
milk, sweetened condensed
|
*
|
| 6 | large |
eggs
separated |
|
| 118 | ml |
key lime juice
|
|
| 15 | ml |
cream of tartar
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Whip together condensed milk and separated egg yolks until light and creamy at medium speed, about 8 minutes.
Add ½ cup lime juice.
Let rotate at low speed for about 1 second.
Fold a few times with a rubber spatula.
Pour into baked pie shell.
Let stand.
Beat separated egg whites with cream of tartar for a full five minutes.
Add sugar.
Beat another full five minutes.
Spread on top of pie.
Brown in oven at 350℉ (180℃).
