Key Lime Pie
KEY LIME PIE
Fat Boys BBQ Recipe
1 large graham cracker crust, store bought or homemade
1 to 1 1/2 teaspoons of cinnamon to dust the crust before filling
4 large fresh eggs, separated
4 egg whites
1 (14 oz.) can sweetened condensed milk
1/2 cup key lime juice
1/2 teaspoon cream of tartar
1/2 teaspoon lime rind, very finely grated (optional)
4 tablespoons granulated white sugar
Preheat oven to 325 degrees.
With an electric mixer, beat the 4 egg yolks on high speed until thick and light in color. Turn off the mixer and add the sweetened condensed milk. Mix on slow speed. Still on low speed, add half the lime juice, cream of tartar, and then the remaining lime juice. Mix until blended thoroughly.
Dust the empty pie crust evenly and lightly with cinnamon. Pour into the prepared pie crust and bake for 10-15 minutes or until the center is firm and dry to the touch. Cover and freeze for at least 3 hours before topping with meringue.
In the top of a double boiler, heat egg whites and sugar, stirring frequently, to 110. Beat on high speed until stiff peaks are formed. Put meringue over the top of the frozen pie, cover and return to the freezer. Leave tightly covered pie in freezer until ready to serve, up to several days. Garnish with whipped cream and thinly sliced lime or lime peel twists.