"Real" Key Lime Pie
The REAL Key Lime pie. At least according to some folks. It's the one I personally prefer. (I'm a sucker for Graham cracker crust.)
Yield
8 servingsPrep
20 minCook
20 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
milk, sweetened condensed
|
|
| 4 |
egg yolks
|
*
|
|
| ½ | cup |
key lime juice
|
|
| 1 |
graham cracker pie crust
|
*
|
|
| Meringue | |||
| 4 |
egg whites
|
*
|
|
| 1 | pinch |
cream of tartar
|
*
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 4 |
egg yolks
|
*
|
|
| 118 | ml |
key lime juice
|
|
| 1 |
graham cracker pie crust
|
*
|
|
| Meringue | |||
| 4 |
egg whites
|
*
|
|
| 1 | pinch |
cream of tartar
|
*
|
| 3E+1 | ml |
sugar
|
|
Directions
Preheat oven to 325℉ (160℃).
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.
