Key Lime Pie

I have to say that key lime pie is one of my favorite pies. I love custard for one thing, and I loved how the middle of my pie turned into this almost custard-y like creamy filling, It was heavenly bliss. Most key lime pies have a gram cracker crust, but my recipe is one for a plain pie crust that is pre-baked. Another thing I loved about this pie is how the meringue peaks got this nice light brown color to it after it baked on the pie for 15 minutes. It makes it look pretty, and in a way sophisticated. 

My only advice is for the meringue. The egg whites for the meringue is going to be the hardest part, but just watch it, and make sure you don't beat it too much or too little. 

Now, let's get cooking. 

Key Lime Pie.

Recipe for Baked Pie Shell ( My recipe will make extra dough, but put one half in the freezer and keep it for another pie.)
3 cups flour
1 1\2 cups butter
1 tsp salt

1 egg
6 Tablespoons water
1 Tablespoon vinegar 

Directions
Combine first three ingredients. Beat next three ingredients, and pour
into flour mixture. Mix well. Half dough. Line one half of dough in a 9 inch pie plate, and poke holes in the bottom and the sides of the dough. Cover and line with extra thick foil. Bake in a 450 F oven for 8 minutes. Remove foil, and bake for 5 to 6 minutes more. Cool on a wire rack.

Recipe for Meringue
Prep time 10 minutes
Makes 8 servings (enough to top one 9 inch pie)

3 egg whites
1\2 teaspoon vanilla
1\4 teaspoon cream of tartar
6 Tablespoons sugar

Directions
1. Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed for about 1 minute or until soft peaks form.

2. Gradually add sugar. 1 Tablespoon at a time, beating on high speed for about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves.

Key Lime filling Recipe 
Prep time 25 minutes.
Bake 30 minutes
Oven 325\350 F
Cool 1 hour
Chill 3 to 4 hours
Makes 8 servings

1 recipe baked pie shell ( recipe above)
3 eggs
1 14-ounce can sweetened condensed milk
1\2 cup lime juice ( 10 to 12 key limes or 4 to 6 Persian limes or bottled lime juice)
3 Tablespoons water
1 recipe Meringue for pie (above)

Directions
1. Prepare baked pie shell, set aside. Separate egg yolks from the egg white; set aside egg whites for meringue. 

2. For filling, in a medium bowl beat egg yolks. Gradually whisk in sweetened condensed milk; add lime juice and water. Mix well. 

3. Pour (or spoon) mixture into baked pie shell. Bake at 325 F for 15 minutes. Prepare meringue. Remove pie from oven. Increase the temperature to 350. Spread meringue over hot filling, seal to the edge. Bake in 350 F oven for 15 minute. Cool on a wire rack for 1 hour, and in the fridge for 3 to 4 hours. Refrigerate any leftovers.

And as I love to say... Enjoy!