4 large eggs
14 oz sweetened condensed milk
1/2 cup key lime juice
1 9 prepared pastry shell
1/2 tablespoon sugar, or more
1/3 teaspoon cream of tarter
Preheat oven to 350F.
Separate egg yolks and whites in separate bowls. Beat egg yolks until light. Add condensed milk and slowly add 1/2 cup lime juice stirring as you go. Stir mixture until thickened; the acidity of the key lime juice will "cook" the mixture into a custard. Pour mixture into prebaked pie crust.
Make a meringue with the egg whites. While beating egg whites, add sugar, one tablespoon at a time. Add a little cream of tarter. Cover pie with meringue and bake for a few minutes until meringue is lightly browned.
Note: Be sure and perforate pie crust with fork before baking crust. Chill pie until ready to serve.
Yield: 6 servings
** Exported from Now You're Cooking! v5.66 **
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!
I've heard it the other way around - that the original had a pastry crust, but everybody likes the graham cracker better.
Last time i made it, the crust was formed from pulverized animal crackers. the kind in the circus-themed bag. little butter, little sugar, pinch of nutmeg . . . went over well.
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