Key Lime Pie

in Diana's Recipe Book

Average Rating:

(total ratings: 1)

Servings: 8

Ingredients:

For Pie:
Pastry for Single-Crust Pie(see below)

For Filling:
3 egg yolks
One 14 1/2-ounce can sweetened
condensed milk
1 tsp. finely grated lime peel
1/2 cup Key Lime juice*
1/2 cup water

For Meringue:
3 egg whites
1/2 teaspoon vanilla extract
Pinch of salt
1/4 teaspoon cream of tartar
1/3 cup sugar

For Single Crust Pie:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening or cold butter
3-4 tablespoons water

Instructions:
FOR SINGLE PIE CRUST: In a mixing bowl
stir together flour and salt. Cut in
shortening or butter till pieces are the
size of small peas. Sprinkle 1 tablespoon
of the water over part of the mixture;
gently toss with a fork. Push to side of
bowl. Repeat till all is moistened (you
may not need all of the water). Form
dough into a ball. (If desired, chill for 1-24
hours.) On a lightly floured surface, flatten
dough with hands. Roll dough from center
to edges, forming a circle about 12
inches in diameter (or as indicated in
recipe). Wrap pastry around rolling pin.
Unroll onto a 9-inch pie plate (or as
indicated in recipe). Or, fold pastry into
quarters and place in pie plate; unfold.
Ease pastry into pie plate, being careful
not to stretch pastry. Trim to 1/2 inch
beyond edge of pie plate; fold extra
pastry under. Crimp edge, if desired.

Prick holes on bottom and sides of pie shell with fork tines. Cover pie shell with aluminum foil, place pie weights or beans on top of foil (to weigh pie shell down in pan) and bake in 350 degree F oven for 8-10 minutes. Remove pie crust from oven and fill with Key Lime fillng.

For Filling:
In a bowl of an electric mixer, beat egg yolks on high speed for 3-4 minutes. Add sweetened condensed milk, lime peel, lime juice, and water. Beat on high for 5 minutes. Spoon mixture into hot pastry shell. Bake in 325 degree F oven for 30 minutes. Remove from oven. Increase oven temperature to 350 degrees F.

FOR MERINGUE: In a mixing bowl
combine egg whites, salt, vanilla, and cream
of tartar. Beat with an electric mixer on
medium speed about 1 minute, or till soft
peaks form (tips curl). Gradually add
sugar, 1 tablespoon at a time, beating on
high speed about 4 minutes more, or till
mixture forms stiff, glossy peaks (tips
stand straight) and sugar dissolves.
Immediately spread meringue over hot
pie filling, carefully spreading to edge of
pastry to seal and prevent shrinkage.
Bake in the 350 degrees F oven 15
minutes; cool 1 hour. Chill 3-6 hours
before serving.

*NOTE: Bottled Key Lime Juice can usually be found in supermarkets on the juice aisle. If Key Lime juice is not available, use concentrated bottled lime juice instead, or juice from 8-9 fresh limes.

Source: DianasDesserts.com

Date: July 12, 2002

Reviews

Reviewer: Ann Marie Kaseman
Rating:

Review:
Instead of 1/4 water, I used 1/4 coconut milk for a more exotic flavor.

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