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Key Lime Pie 3 (Authentic)


4 large eggs
14 oz sweetened condensed milk
1/2 cup key lime juice
1 9 inch prepared pastry shell
1/2 tablespoon sugar, or more
1/3 teaspoon cream of tarter

Preheat oven to 350F.

NOTE: Key limes are slightly smaller than regular limes and it does make a difference if you use regular limes.

Separate egg yolks and whites in separate bowls. Beat egg yolks until light. Add condensed milk and slowly add 1/2 cup lime juice stirring as you go. Stir mixture until thickened; the acidity of the key lime juice will "cook" the mixture into a custard. Pour mixture into prebaked pie crust.

Make a meringue with the egg whites. While beating egg whites, add sugar, one tablespoon at a time. Add a little cream of tarter. Cover pie with meringue and bake for a few minutes until meringue is lightly browned.

NOTE: Be sure and perforate pie crust with fork before baking crust. Chill pie until ready to serve.

Yield: 6 servings





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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