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  • Key Lime Pie Ny Times

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    Key Lime Pie Ny Times
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Sugar
    • 1/4 c. Flour
    • 3 Tbsp. Cornstarch
    • 1/4 tsp Salt
    • 2 c. Water
    • 3 lrg Large eggs, separated
    • 1 Tbsp. Butter or possibly margarine
    • 1/4 c. Fresh or possibly bottled key lime juice Grated rind of 1 lime Baked 9-inch pie shell Meringue pie topping, see Recipe

    Directions

    1. Combine the sugar, flour, cornstarch and salt in a saucepan and gradually stir in the water. Cook, stirring constantly, till thickened. Gradually stir the mix into the beaten egg yolks, return to low heat and cook, stirring, two min. Stir in the butter, lime juice and rind and cold slightly. Pour into the baked pastry shell and cold. Top with meringue and brown in the oven. Meringue Topping: Beat egg whites till light and frothy. Add in the 1/4 tsp. cream of tartar and continue beating till the whites are stiff sufficient to hold a peak. Gradually beat in 6 Tbsp. sugar and beat till the meringue is stiff and glossy. Pile the meringue lightly on cooled pie filling, spreading it till it touches the edges of the pastry to prevent the meringue shrinking. Bake in a preheated warm oven
    2. (425 degrees) till the top is brown, 5-6 min.
    3. NOTES : 1. You may use your own pie crust recipe, including crumb crusts if you like.

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