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Key LIme PIe Recipe

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This recipe for Key LIme PIe, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Surrena
Added: Saturday, July 4, 2009


Crust (preheat oven 400)
Whisk together in bowl or process for 10 seconds in a food processor:
1 1/4 c flour
1/2 c sugar
1 t grated lemon zest
1/4 t salt
1 stick unsalted butter, cut in 8 pieces
mash with the back of a fork or process until mixture resembles coarse crumbs.
1 large egg yolk
Mix until it forms a ball. Chill for a bit.

Put in bottom and up the sides of a glass pie pan, prick all around with a fork to prevent shrinking. Bake 15-20 minutes until golden, remove and brush with: beaten egg yolk with a pinch of salt

Bake another minute or two.

While pie crust cools
Decrease oven to 325

Quickly whisk together until blended:
one 15 oz can sweetened condensed milk
4 large egg yolks (save all egg whites)
1/2 c strained fresh lime juice
3-4 t grated lime zest
Pour into cooled crust

Bake about 5 minutes

While that bakes make the meringue.
Beat in metal bowl, no oils allowed
All egg whites until foam up then add slowly:
1/2 c sugar
1/2 t cream of tartar
1 t vanilla

Beat about 5 minutes until soft peaks form

Spread on hot lime filling taking care to cover meringue over the to seal crust and bake until golden brown about 20 minutes

Cool completely then refrigerate

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Dessert for Molly's Caribbean cuisine




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