Key Lime Pie
2/3 cup toasted walnuts or pecans
1 cup graham crackers crumbs
1/4 cup sugar
1/3 cup Plugra 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
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