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Heirloom Key Lime Pie Recipe

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This recipe for Heirloom Key Lime Pie is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  

1-1/4 cups graham cracker crumbs
1/3 cup sifted confectioners' sugar
6 tablespoons unsalted butter, melted and cooled.

4 egg yolks, reserve whites
1-14 ounce can sweetened condensed milk
1/4 cup lime juice
1/2 teaspoon cream of tartar
1/4 cup lime juice
1/4 cup of sugar

Directions:
Directions:
In a bowl, combine 1-1/4 cups graham cracker crumbs, 1/3 cup sifted confectioners' sugar, and 6 tablespoons unsalted butter, melted and cooled. Press the mixture into a pie plate to form a crust, bake in a 350 degree F. oven for 10 minutes until lightly browned, then cool on rack. Beat 4 egg yolks until light in color, stir in one 14 ounce can sweetened condensed milk, 1/4 cup lime juice, 1/2 teaspoon cream of tartar, then another 1/4 cup lime juice. Spoon into shell and bake at 325 degrees F. until it sets, about 10 to 15 minutes. Freeze for at least 3 hours. Beat 4 egg whites with 1/4 cup sugar until stiff. Spread over pie, and bake in 450 degree F. oven until meringue is golden.

Personal Notes:
Personal Notes:
This is my favorite Key Lime Pie, period. This recipe was traced to the Key West Cook Book, circa 1949.
Sometimes I cheat and buy a “ready made” crust, and I might use whipped cream instead of the meringue, but this is still the easiest and most savory pie you will ever make.

 

 

 

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