Key lime pie with almond crumb crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Zweiback crumbs or graham cracker crumbs |
| ⅔ | cup | Blanched almonds; toasted lightly, |
| ; cooled completely, | ||
| ; and ground fine in | ||
| ; a food processor | ||
| ½ | Stick unsalted butter; melted and cooled | |
| ; (1/4 cup) | ||
| ¼ | cup | Sugar |
| 3 | larges | Eggs; separated, the |
| ; whites at room | ||
| ; temperature | ||
| A 14-ounce can sweetened condensed milk | ||
| ½ | cup | Key lime juice; (available bottled |
| ; at specialty food | ||
| ; shops) orfresh lime | ||
| ; juice (about 3 | ||
| ; limes) | ||
| ⅓ | cup | Sugar |
Directions
FOR THE CRUST
Make the crust:
In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.