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Key Lime Pie
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Fr. Gifts
| Crust: | |
| 1 1/2 c. | flour |
| 1/2 tsp. | salt |
| 1/2 c. | vegetable shortening |
| 1/4 c. | cold water |
| Filling: | |
| 4 | egg yolks |
| 1 can | sweetened condensed milk |
| 1/3 c. | freshly squeezed key lime juice, (about 3 limes) |
| opt. | green food coloring |
| Meringue: | |
| 4 | egg whites |
| 1/2 tsp. | cream of tartar |
| 1/2 c. | granulated sugar |
Preheat oven to 450 degrees. For crust, sift flour and salt together in a medium bowl. Using pastry blender, cut in shortening til mixture resembles coarse meal. Sprinkle wate over; mix til a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll our dough to 1/8" thickness. Transfer to a 9" pie plate and use a sharp knife to trim edges of dough. Prick crust with a fork. Bake 8 minutes. Cool completely on a wire rack.
Reduce oven temperature to 325 degrees. For filling, combine egg yolks, condensed milk and lime juice in a medium saucepan over low heat. Cook stirring constantly, til mixture reaches 160 degrees (about 10 minutes). Remove from heat. If desired, tint green.
For meringue, beat egg whites and cream of tartar in a large bowl ti foamy using highest speed of an electric mixer. Gradually add sugar; beat till stiff peaks form.
Pour pie filling into crust. Spread meringue evenly over filling. Bake 25-30 minutes or til meringue is brown. Cool completely on a wire rack. Cover and refrigerate til ready to serve.
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