| Key Lime Pie 4 eggs 1 can sweetened condensed milk � cup lime juice (key lime, if possible) 6 tbls sugar � teas cream of tarter Preheat oven to 325 degrees, beat 4 egg yolks, add condensed milk nad lime juice, beat until thick, pour into pie shell. For topping beat 4 egg whites, blend in sugar and cream of tartar, beat until stiff and forms peaks, bake in moderate oven until egg whites are golden brown. Post card from Florida 2004 Version 2 Key Lime Pie 1 1/4 cups graham cracker crumbs 1/4 cup firmly packed light brown sugar 1/3 cup butter or margarine, melted 2 (14-ounce) cans sweetened condensed milk 1 cup fresh Key lime juice* 2 egg whites 1/4 teaspoon cream of tartar 2 tablespoons granulated sugar Combine first 3 ingredients. Press into a 9-inch pieplate. Bake piecrust at 350� for 10 minutes or until lightly browned; cool. Stir together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Set aside. Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Add granulated sugar gradually, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling. Bake at 325� for 25 to 28 minutes. Chill 8 hours. *Bottled Key lime juice may be substituted for fresh juice. Yield: Makes 1 (9-inch) pie Southern Living, AUGUST 2003 Version 3 Key Lime Pie 1 3/4 cups graham cracker crumbs 2 tablespoons sugar 6 tablespoons butter, melted 3 large eggs, separated 1 (14-ounce) can sweetened condensed milk 1/2 cup fresh Key lime juice* 1 tablespoon lemon juice 2 teaspoons grated Key lime rind* 2 tablespoons sugar 1 cup whipping cream 1 tablespoon powdered sugar 1/2 teaspoon vanilla extract Garnish: quartered lime slices Combine first 3 ingredients; press onto bottom and 1 inch up sides of a 9-inch springform pan. Chill at least 1 hour. Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth. Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust. Bake at 325� for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours. Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form. Remove sides of springform pan, and dollop whipped cream around top of pie. Garnish, if desired. * You can substitute regular (Persian) lime juice and rind for the Key lime variety. *Regular (Persian) lime juice and rind may be substituted Yield: 1 (9-inch) pie Southern Living, JULY 1996 |