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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Southern Key Lime Pie Recipe

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This recipe for Southern Key Lime Pie is from The Sneed Family Cookbook Project, 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:  
3 large or xtra large eggs, divided
1 14 OZ can. sweetened condensed milk ( I use reduced-fat )
1/2 cup key lime juice (or Persian limes work also)
1 tsp grated peel from limes
1/4 cup water

I baked 9 inch pastry shell
Merinque:
2 egg whites, from the eggs above)
1/4 tsp cream of tarter
1/2 tsp vanilla
1/2 cup sugar
Directions:
Directions:
For pie filling, whisk all together, pour into pie shell, bake 30 minutes at 325º.

Partially cool, then spread on meringue,forming short peaks and sealing around edge of shell so it doesn't shrink while baking.
Bake at 350º. fir about 12 min until light brown. Check often after 9 minutes.

The reason to bake the filling is from worries about uncooked egg yolks, but this recipe would be too runny if you do not bake it.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
about 1 hour
Personal Notes:
Personal Notes:
This is the classic recipe we used for years, but there is a newer one that incorporates whipped cream in the filling. I will add that choice as well. It truly is delicious,

 

 

 

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