Key Lime Pie

A great refreshing summer pie, Key Line is one of my favorites. I always make this for my Mom when I come down to see her. I top my Key Lime pie with meringue something they don't do in the South but that's how we like it in our family. I also don't make a crust for my Key Lime Pie I like to use the pre-made vanilla wafer crust it really makes the pie.

Key Lime Pie

Ingredients:


1 vanilla cookie crust (seal bottom of crust with one beaten egg white) Bake 5 minutes

Filing:


5 egg yolks (save 3 egg whites for meringue)
1 can sweetened condensed milk
2/3 cups fresh squeezed key lime juice ( If you can't find key limes use regular limes)
2 Tbs fresh lime zest


Topping:
Meringue - See recipe for Aunt Francis' Never Fail Meringue or whipped cream


In a medium sized bowl beat egg yolks till thick and creamy. Add sweetened condensed milk and mix till well blended. Mix in lime juice and zest. Pour into sealed vanilla cookie crust. Bake at 350 degrees for 15 minutes.

If you are topping with meringue :


Aunt Francis' Never fail Meringue


1 Tbs corn starch
1 Tbs water
1/2 cup boiling water


3 egg whites
1/2 cup super fine sugar


In a small cup combine 1 Tbs cornstarch and 1 Tbs cold water. Mix together. Boil 1/2 cup water in small sauce pan. Add the cornstarch mixture stirring constantly till mixture clears up. Remove from heat and cool off.

To make super fine sugar just process regular sugar in a min processer be careful not to over process.You can also purchase superfine sugar in the supermarket.

In a large bowl or stand mixer begin beating egg whites on low speed till frothy.  Increase speed and begin  slowing adding sugar and cornstarch mixture alternating each and whipping well between each addition. Beat till thick and shinny.

Spread meringue on hot lime filling making sure the meringue touches the edges of the pie shell. Bake at 400 degrees for about ten minutes.


Chill and serve!

Tips for Making Meringue