Key Lime Pie
- Number of Servings: 8
Ingredients
For Crust1 1/4 cups graham cracker crumbs from 9 (2 1/4 inch by 4 3/4 inch) crackers2 tbsp sugar5 tbsp unsalted butter, meltedFor Filling1 (14 Oz) can fat free sweetened condensed milk4 large egg yolks1/2 cup plus 2 tbsp fresh key lime juiceFor Meringue4 egg whites6 tbsp sugar 1/2 tsp cornstarch dash salt
Make curst:
Preheat oven to 350 F.
Stir together graham crackers crumbs, sugar and butter in a bowl with a fork until combined well, then press mixtures evenly onto bottom and up side of 9 inch (4 cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly)
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered at least 8 hours.
Make Meringue:
In a glass or ss bowl, beat egg whites until soft peaks form. Combine sugar, cornstarch and salt; gradually beat into teh egg whites. Continue beating until egg whites no longer feel gritty (with sugar) when a little is smeared between two fingers. Spoon onto the hot pie filling, spreading to cover completely to the crust. Put back in the oven and bake at 350 until meringue is browned, about 18 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user CMROACH.
Preheat oven to 350 F.
Stir together graham crackers crumbs, sugar and butter in a bowl with a fork until combined well, then press mixtures evenly onto bottom and up side of 9 inch (4 cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly)
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered at least 8 hours.
Make Meringue:
In a glass or ss bowl, beat egg whites until soft peaks form. Combine sugar, cornstarch and salt; gradually beat into teh egg whites. Continue beating until egg whites no longer feel gritty (with sugar) when a little is smeared between two fingers. Spoon onto the hot pie filling, spreading to cover completely to the crust. Put back in the oven and bake at 350 until meringue is browned, about 18 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user CMROACH.
Nutritional Info Amount Per Serving
- Calories: 307.2
- Total Fat: 5.5 g
- Cholesterol: 116.4 mg
- Sodium: 177.4 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 0.5 g
- Protein: 8.0 g
Member Reviews