key lime pie recipie
INGREDIENTS:
- 1 cup plus 2 tablespoons sugar
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1/4 cup cold water
- 1 1/2 cups hot water
- 6 tablespoons lime juice or key lime juice
- 3 eggs, separated
- 3 tablespoons butter
- 2 teaspoons fresh grated lime peel
- 1 pastry shell, 9 inch
- 6 tablespoons sugar
- dash salt
PREPARATION:
In a saucepan over low heat, combine 1 cup plus 2 tablespoons
sugar, 1/3 cup cornstarch, 1/2 teaspoon salt, and 1/4 cup cold
water. Mix well; add hot water. Continue cooking, stirring constantly,
until very thick. Remove from heat; stir in lime juice and return
to heat. Cook, stirring constantly, until thickened. Beat egg
yolks lightly. Beat in about 1/3 cup of the hot mixture; stir
egg yolk mixture to the saucepan mixture and cook, stirring
constantly, for about 2 minutes longer. Add butter and lime
peel and let cool.
Pour cooled mixture into baked pie shell. Beat egg whites until
stiff; gradually beat in the 6 tablespoons of sugar and dash
of salt. Spread meringue over top of key lime pie. Bake key
lime pie for 20 minutes at 300°, until nicely browned.
Key Lime Pie Recipe
- 1 9-inch pie shell, baked
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup Key lime or regular lime juice
- 1 tub (8 ounces) frozen whipped topping, thawed
- 1 tablespoon finely grated lime peel
In a mixing bowl with electric mixer on medium speed, beat
together milk and lime juice until smooth and thickened. Fold
in the whipped topping and grated lime peel. Spoon mixture
into the baked pie shell; cover and refrigerate for about
2 hours before serving, or until set. Store leftovers, covered,
in the refrigerator.
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