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Key Lime Pie
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2/3 cup toasted walnuts or pecans
Preheat oven to 350 degrees. Toast the walnuts or pecans in a glass measuring cup on high in the microwave oven for 2 minutes. Stir. Microwave another 30-40 seconds to finish toasting but not to burn. Set aside. In food processor with steel chopping blade in place, whirl the graham crackers to make crumbs, adding the toasted nuts, sugar, and butter. Press the mixture into a 9 inch glass or ceramic pie dish. Bake for 8-10 minutes, and then cool. Reduce oven temperature to 275 degrees. In a batter bowl, whisk together the milk, egg yolks, and lime juice. Mixture will thicken. Beat one egg white until stiff and fold into mixture. Pour into the baked pastry shell. In a clean glass bowl, beat the remaining egg whites with the cream of tartar and when light and fluffy, slowly add the sugar a little at a time, beating until stiff, light, and fluffy. Pile the meringue over filling and bake 35-45 minutes. Cool completely before slicing
Recipe created 1997-09-01.