Key lime pie #03

Yield: 8 Servings

Measure Ingredient
⅓ cup Bottled lime juice
1 can (14-oz) sweetened condensed milk
⅓ cup Sifted powdered sugar
1½ teaspoon Grated lime rind
1 (9-inch) graham-cracker crust
3 Egg whites
¼ teaspoon Cream of tartar
¼ cup Plus
2 tablespoons Sugar
Garnish: candy-coated chocolate pieces

Stir line juice gradually into sweetened condensed milk; stir in powdered sugar and lime rind. Spoon filling into grahanm-cracker crust; set aside.

Beat egg whites and cream of tartar at high speed of an electric mixer 1 minute.

Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling, sealing to edge of pastry.

Bake at 325 degrees for 25 to 30 minutes or until golden. Cool on a wire rack; chill. Garnish, if desired. Makes one 9-inch pie.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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