Key Lime Pie

Crust:

1½-packages graham crackers- crushed

¼-cup sugar

4-tablespoons melted butter

Mix all the crust ingredients together.  Press graham cracker crust into a buttered 10” pie

Pan and bake crust in a 375-degree oven for 10 to 12 minutes.

Filling:

8-eggs yolks

2-(14-ounce can sweetened condensed milk

2/3-cup Key limejuice

8-egg whites

1-tsp. Cream of tartar

2/3-cup sugar

Combine egg yolks, condensed milk, and Key limejuice in a heavy saucepan.  Cook over low heat, stirring constantly, until mixture reaches 160 degrees.  Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy.

Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 – 4 minutes)

Pour hot filling into shell immediately spread meringue over filling, sealing to edge.  Bake at 300 degrees for 20 minutes.  Yield one 10”inch pie.

*For a smaller pie without as much filling- make ½ of the filling recipe and make an 8” or 9” piecrust!

Crust:

1½-packages graham crackers- crushed

¼-cup sugar

4-tablespoons melted butter

Mix all the crust ingredients together.  Press graham cracker crust into a buttered 10” pie

Pan and bake crust in a 375-degree oven for 10 to 12 minutes.

Filling:

8-eggs yolks

2-(14-ounce can sweetened condensed milk

2/3-cup Key limejuice

8-egg whites

1-tsp. Cream of tartar

2/3-cup sugar

Combine egg yolks, condensed milk, and Key limejuice in a heavy saucepan.  Cook over low heat, stirring constantly, until mixture reaches 160 degrees.  Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy.

Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 – 4 minutes)

Pour hot filling into shell immediately spread meringue over filling, sealing to edge.  Bake at 300 degrees for 20 minutes.  Yield one 10”inch pie.

*For a smaller pie without as much filling- make ½ of the filling recipe and make an 8” or 9” piecrust!