Key Lime Pie is delicious. Bottom Line. I mentioned this the other day, offhand like you do when discussing food you really like, and discovered that none of my in-laws had heard of it. Challenge excepted! After searching the web, I found a few recipes that I combined and modified to create the following pie:
For the Crust:
- 1 1/4 cup Gluten Free Digestive Biscuit (aka GF Graham Crackers)
For the Filling:
- 1/2 cup lime and lemon juice (or just key limes- none of which were to be found in Naas)
- 4 egg yolks
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons lime zest
For the Meringue topping:
- 4 egg whites
- 6 tablespoons sugar
- 1/2 teaspoon cornstarch
The crust was super easy. Just blend the biscuit/ graham cracker until fine crumbs, melt the butter in the microwave, mix both together, push into the 9 inch pan and then bake for 10 minutes at 350F.
For the filling juice the limes and lemons (or just key limes) to get your 1/2 cup. Zest a lime. Beat the egg yolks until thick and creamy add the lime juice, zest and condensed milk. Mix well and pour into the crust. Bake the pie for 10-30 minutes or until it doesn’t jiggle in the center (like a pumpkin pie). My oven took about 15 or 20 minutes. While the pie is baking take the egg whites and beat until soft peaks form. Once you have soft peaks add the sugar and cornstarch a bit at a time. Beat until firm peaks form. Finally spoon the meringue onto the baked pie and put bake into the oven until the meringue is golden brown (took me about 10 minutes of careful watching).
Take out and enjoy! I was asked to make this for the upcoming Thanksgiving celebration…