Ingredients:
Crust:
- 6 tablespoons butter, melted
- 1-1/2 cup graham cracker crumbs
- ½ cup slivered almonds
Pie filling:
- 1 (14oz) can sweetened condensed milk
- ½ cup key lime juice
- 2 teaspoons grated lime zest (divided)
- 2 eggs, separated (use the 2 yolks in the filling and the egg whites in meringue)
Meringue:
- 2 egg whites
- ¼ teaspoon cream of tartar
- ¼ cup sugar
Preheat oven to 350 degrees.
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 golden brown.
I make mine without the meringue. I make the pie as directed but do not make meringue and then I still bake it for 15 minutes without the meringue. Take it out let it cool…preferably overnight. Then make homemade whipped cream with whipping cream and sugar beat till stiff and add the remaining 1 teaspoon lime zest to whipped cream and top pie. Garnish with slices and serve. Tart, sweet and deliciousJ
Recipe from: Yvonne Drew……enjoyJ
