Title: Key Lime Pie *** (SRRH02A)
Categories: Pies, Desserts, American
Yield: 8 servings
5 ea Egg yolks
1 cn Sweetened condensed milk
2/3 c Key lime juice -OR-
1/3 c Lemon juice
1/3 c Lime juice
5 ea Egg whites
6 tb Sugar
1/8 ts Cream of tartar
1 ea Baked pie crust -OR-
1 ea Graham cracker crust
If there is one thing most Florida folks will agree on is the
proper way to make a Key Lime Pie, and one thing we hate is how
many variations there are, green food coloring? UGH! Most of the
Key lime trees in Central Florida have been frozen so its hard to
get fresh juice. Don't use the bottled. We use equal amounts from
Persian limes and lemons. Sweetened condensed milk was used before
refrigeration. Eagle Brand is the old stand-by but any brand will
do. You may use a graham cracker crust--most folks do now because
it takes chilling better than the regular pastry crust does. We
have trouble here in Florida with humidity so sometimes we use
whipped cream as a topping instead of meringue. I always take a
chance with the meringue and if it runs the kids just say "Mom has
made Key Lime Soup again" and eat it anyhow. This recipe is the way
all my Conch relatives make it. They've been in Key West since 1800.
Beat egg yolks until pale yellow. Blend in milk and add lime juice
stirring until smooth. Pour into pie shell and top with meringue or
whipped cream. Meringue Beat egg whites at high speed until foamy.
Add cream of tartar; beat until soft peaks form. Reduce speed and
gradually add sugar. Beat again at high speed until soft glossy
peaks form. Heap on pie , sealing the edges well and bake in 350 F
oven approximately 15 minutes. Cool at room temperature then chill.
