Bubba's Key Lime Pie
From Paula Dean
Crust:
5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
2 teaspoons grated lime zest
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat the oven to 350 degrees F.
For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake
for 5 to 10 minutes. In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.
For the meringue, beat the egg whites with the cream of tartar until soft
peaks form. Gradually beat in the sugar and remaining teaspoon zest until
the mixture is stiff. Spread the meringue over the filling; spread it to
touch the edge of the crust all around. Bake for 12 to 15 minutes, or until
the meringue is golden brown.
Note: Whipped cream can be substituted for meringue; just don't bake the
final 12-15 minutes.
1 comment:
This looks good. Another really good easy recipie for Key Lime pie is on the back of the Nellie & Joe's Key Lime Pie:
Nellie & Joe's Key Lime Pie
9" graham cracker pie crust
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350ยบ for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.
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