"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Heirloom Key Lime Pie Recipe

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This recipe for Heirloom Key Lime Pie, by , is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, September 9, 2007

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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