Mangrove Mamma’s Key Lime Pie Recipe
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Category: |
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Ingredients: |
Ingredients: For the crust (for 2 pies):
˝ c margarine, melted
2 c graham cracker crumbs
2 Tbsp sugar
1 Tbsp cinnamon
For the filling (correct order is very important):
8 egg yolks, large-size eggs, separated
3 10-ounce cans sweetened condensed milk (do not use evaporated milk)
11/3 c fresh Key lime juice
unsweetened whipped cream (for garnish)
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Directions: |
Directions:To make crust:
Mix all ingredients and pat into 2 9-inch pie shells, making sure to cover sides of pan.
Bake in preheated 325 F oven for 10 minutes. Watch closely. If you can smell the pie shell, the shell has cooked too long and you have to start all over.
Set aside and allow pie to cool.
To make the filling:
Separate eggs and beat yolks in a food processor or hand mixer. You will need to beat about 2 minutes but stop if yolks are becoming whipped.
Blend condensed milk into egg yolks, then add juice to egg-and-milk mixture. Mix well for about a minute and a half and pour into prepared pie shells.
Bake in preheated 325 F oven for 10 to 15 minutes.
Refrigerate at least 3 hours before serving to set. Top with fresh whipped cream. |
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Personal
Notes: |
Personal
Notes: This recipe is from “Miami Herald” during the early 1990’s. Mangrove Mama’s is a real dive about half way down the Keys. This recipe won the best Key Lime Pie contest that year.
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