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Robbie's Real Key Lime Pie Recipe

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

Contributor:  
Contributor:  
Cathy Gessler

Category:
Category:

Ingredients:  
Ingredients:  
9" pie shell
1 1/2 c. sugar
1 1/2 c. water
1/4 c. fresh key lime juice
Reserve egg whites for meringue
1/3 c. corn starch
1/4 t. salt
3 egg yolks beaten
1 T. grated lime peel

Meringue:
3 egg whites (already reserved)
1/4 t. cream of tartar
6 T. sugar

Directions:
Directions:
Combine corn starch, sugar, and salt in sauce pan. Gradually add water stirring till smooth. Bring to boil over medium heat stirring constantly. Boil 1 minute. Remove from heat & quickly add 1/2 hot mixture to egg yolks mixing well. Return yolk mixture to hot mixture blending thoroughly. Bring mixture to a boil stirring constantly over medium heat. Boil one minute longer. Remove from heat. Stir in lime juice & peel (add green food coloring if desired) Pour into cool shell at once.

Meringue:
Beat egg whites with cream of tartar till frothy. Gradually beat in sugar a little at a time. Continue beating till stiff and glossy. Do not under beat. Beat until sugar is disolved. pile meringue onto hot pie filling being careful to seal the meringue onto edge of crust to prevent shrinking or weeping. Swirl or pull up points for decorative top. Bake 8-10 min., 400 degrees, till delicately brown. Cool away from drafts.

Substitutions: " Real-lemon" lime juice can be used, color will be different & you have no peel. Regular lime can also be used.

Personal Notes:
Personal Notes:
From Robbie

 

 

 

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