Key lime pie #03
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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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