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Key Lime Pie
in Guest Recipe Book
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![]() ![]() ![]() ![]() ![]() (total ratings: 2) [Read reviews] [Post a review] |
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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Review:
Instead of 1/4 water, I used 1/4 coconut milk for a more exotic flavor.
Reviewer: Katherine
Rating:




Review:
The meringue and crust were wonderful but the filling was dreadful. It was bitter, and I eventually threw the whole pie away because of the filling.
Rating:





Review:
The meringue and crust were wonderful but the filling was dreadful. It was bitter, and I eventually threw the whole pie away because of the filling.