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

Blueberry Surprise Pie

While I was out shopping for Father's Day lobsters I noticed that the blueberries were finally at a reasonable price so I figured why not make a blueberry pie for Father's Day dessert. Then still on a quest for Kris' lobster dinner I ended up buying blackberries and raspberries that were on sale..now thinking about another dessert berry parfaits. I got all the berries home and rinsed off to start making the blueberry pie and berry parfaits. I mixed up the filling for the pie than rolled out the crusts..after I added the filling to the bottom pie shell I decided that I didn't need all the blackberries ad raspberries so I threw some of both berries on top of the blueberry filling... now it was a blueberry surprise pie! We haven't eaten it yet, waiting for company...but it looks good! I can't wait to dig in!

Blueberry Surprise Pie

Ingredients:

Pastry for a 2 crust pie & a 9" pie plate

5 cups blueberries
1 Tlbs. lemon juice
3/4 cup sugar
1/4 cup flour
1/4 tsp. cimmanon
1/8 tsp. nutmeg
1/8 tsp. salt

Blackberries & raspberris if you want to make it a surprise pie

2 Tlbs. butter or margarine

1 Tlbs. milk,1/2 & 1/2 or heavy cream
Sugar

Preheat oven to 450 degrees.
In a large bowl mix blueberries,lemon juice,sugar,flour,cinnamon,nutmeg and salt. I always add a sprinkle of quick tapioca to ensure my pie isn't runny.

Roll out bottom crust, put into pie plate. Roll out top crust. Pour blueberry filling into bottom crust, dot with butter. I you want to make it a surprise pie sprinkle some raspberries and blackberries over the filling. Cover with top crust. Tuck in crust and flute. Brush with 1/2 & 1/2. Sprinkle with sugar then poke holes in the top of pie to vent. Bake at 450 degrees for 10 minutes. Lower oven temp to 350 Degrees and cook 45 minutes longer.

Before Baking:

After Baking:

Remove pie from oven. Cool amd serve with vanilla ice cream.