Today we stopped at a roadside fruits/vegetables/boiled peanuts stand and the gentleman had Florida Key Limes. As you can imagine I couldn’t pass them up. I could already taste a delicious key lime pie in my near future.
When we got to my brother’s place he promptly pulled out every cookbook he has that might contained a recipe for this delicious pie.
Success! And the simplest recipe I could get my hands on while enjoying my vacation…please read: enjoying a cocktail with my sister in law so I can’t be bothered to whip up a complicated recipe…come to think of it…I can never be bothered…oh well such is my life!
The Florida Keys Cookbook by Victoria Shearer
1 graham cracker pie crust (or go ahead be ambitious and make one)
4 large eggs or 6 medium eggs
1 (14-ounce) can sweetened condensed milk
4 ounce key lime juice (5 or 6 limes depending on how juicy they are)
1/4 teaspoon cream of tartar
1/2 cup sugar
Preheat oven to 375 degrees F.
Separate egg yolks from whites. Put whites aside for use in meringue. Place yolks in a medium bowl. Beat with an electric mixer until frothy. Add sweetened condensed milk and mix together. Add key lime juice and mix again. Pour into baked, cooled piecrust or store bought 🙂
To make meringue:
Thoroughly wash and dry bowl and beaters. Place egg whites in medium bowl. Beat with an electric mixer until medium peaks form. Add cream of tartar and continue to beat. Add sugar slowly and continue beating until mixture is stiff. Spread meringue over pie, sealing it to the crust. Bake until meringue is golden brown, about 15 minutes. Refrigerate key lime pie until chilled.
Note: this pie is much better if it sits overnight….if you have that kind of patience!
Printer Friendly: Key Lime Pie
Where you can find this lovely cookbook: Amazon.com
Peace and Fun in the Sun,
Find my recipe here as well: