Key Lime Pie Recipe

From Dorothy McNett's Recipe Book.

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Key Lime Pie

From Dorothy McNett's Recipe Book at

2/3 cup toasted walnuts or pecans
1 cup graham crackers crumbs
1/4 cup sugar
1/3 cup butter, melted

1 can (14 oz.) sweetened condensed milk
4 egg yolks
1/2 cup key lime juice, fresh or bottled
4 egg whites, 1 for the filling and 3 for the meringue
1/2 teaspoon cream of tartar
6 tablespoons sugar
lime wedges for garnish

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.

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