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Jeanne Fitchett's Raspberry Key Lime Pie Recipe

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This recipe for Jeanne Fitchett's Raspberry Key Lime Pie, by , is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hossfeld
Added: Friday, May 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 cup dark brown sugar
1 stick unsalted butter, melted
1 pkg graham crackers, crushed

Filling:
2 cans sweetened condensed milk
1 cup key lime juice

Meringue:
2 egg whites
1/4 tsp cream of tartar
2 Tbsp sugar

Directions:
Directions:
Crust:
Mix brown sugar & melted butter; add to crushed graham crackers. Press into deep pie dish. Bake @ 350 10 minutes. Cool for 10 minutes.

Filling:
Blend key lime juice with sweetened condensed milk. Blend until smooth.
Layer raspberry preserves over the bottom of the pie crust. Cover raspberry preserves with pie filling mix.

Meringue:
Beat egg whites & cream of tartar until foamy. Add sugar, one tsp at a time mixing until dissolved and forms soft peaks.
Pour meringue over pie filling & smooth to edges of pie.

Bake:
325 degrees 20-25 minutes or until meringue is golden brown.

Chill before serving.

Number Of Servings:
Number Of Servings:
1 if you make it for me
Preparation Time:
Preparation Time:
I have no idea
Personal Notes:
Personal Notes:
This pie is just as good without the meringue. Actually I like it better without it.

 

 

 

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