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Pier House Key Lime Pie


Yield: 8 servings

4 each Eggs; separated
14 oz Sweetened condensed milk
1/2 cup Key or Persian lime juice
1/2 tsp cream of tartar
1 each 9 inch graham cracker crust

MERINGUE
4 each egg whites
4 tablespoon sugar

Preheat oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Turn off mixer and add the condensed milk, Mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice. Mix until blended.

Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch. Freeze for at least 3 hours before topping with meringue.

To make meringue, heat the egg whites and sugar in the top of a double boiler, stirring frequently, to 110 degrees. Beat on high speed until stiff peaks are formed. Top the frozen pie and return it to the freezer until ready to serve. It keeps for several days.




STACKS, The Art of Vertical Food

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