22 September 2009

Key Lime Pie

Becky's mom here...I am under pressure and have been requested to be a guest blogger.  Well, I can't think of a better recipe to share than my mom's FAMOUS Key Lime Pie.  If you do this recipe right, you will have people raving about it.  I have saved voice mails to prove it.  Seriously.  

Anyway, I would say that the most important areas include: using real key lime juice (but GOOD quality bottle juice from Key West can be an emergency substitute); and being PATIENT with adding the sugar in the meringue process.  Also, make sure to seal the edges of the meringue to the crust before putting it in the oven!  Cut it with a sharp knife to serve but dip it in water in between cuts to make the meringue stay intact.  Enjoy!

Key Lime Pie
(Grandma Jan's Recipe)
Yield: 1 Scrumptious Pie 

9'' baked Graham Cracker Crust (We used store bought, but feel free to make your own)

For the Filling: 
3 Egg Yolks
1 - 14 oz. can Sweetened Condensed Milk
1/2 C. Key Lime Juice, freshly squeezed

For the Meringue:
3 Egg Whites (room temperature)
1/2 t. Vanilla
1/4 t. Cream of Tartar
5 - 6 Tbsp. Sugar 

Preheat your oven to 350 degrees.  Blend yolks, add milk, mix.  Mix in lime juice just until blended.  Pour into the crust.  Chill for a bit.  For the meringue topping, combine egg whites, vanilla, and cream of tartar until soft peaks form.  Add 5 to 6 Tbsp. Sugar, ONE AT A TIME waiting in between each addition (I cannot stress that enough), until stiff peaks form.  Gently put the meringue on the chilled filling, sealing the edges of the pie.  Swirl the meringue into soft peaks with a butter knife.  Bake at 350 degrees for 10-12 minutes or until meringue is slightly browned.  Cool in the refrigerator and serve.  

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