This key lime pie is so cool. It's the best
key lime pie I've ever tasted.
Real Key Lime Pie is a delicate yellow color
and has a slightly stiffer consistency than
custard. It should always have a graham cracker,
not pastry crust.
The grated rind of one lime
1/2 to 2/3 cup lime juice
3 eggs, separated
1 can sweetened condensed milk (14 oz.)
1/2 cup confectionery sugar
1 teaspoon granulated sugar
A prepared graham cracker crust (bought
in a store, ready-made)
Beat the egg yolks until they are light
yellow. Stir in the juice and rind. Slow-
ly stir in the milk and keep stiring until
thickened. Pour into a thick prepared
graham crust. Cover and refrigerate.
Immediately begin beating egg whites until
they begin to stiffen. Add confectionery
sugar and beat until stiff peaks form.
Spoon the sweetened beaten egg whites mix-
ture over pie filling and swirl to cover completely,
and to form attractive peaks. Sprinkle with granulated
sugar and bake in a preheated 350 degrees Fahrenheit
oven for 15 minutes or until the peaks are slightly golden.
Cool on a cake rack, and then in the refrigerator for 2 hours before serving. You can garnish the meringue with lime twists.