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1 9 inch pie crust; prepared
-and baked
1 cn (12-oz) sweetened condensed
-milk
1/2 c Key lime juice; (no
-substitutes!)
4 Eggs; separated
Recipe by: Mrs. Jack Thompson in “The Gulf Gourmet” Preparation Time: 0:20
From: cjackson@mv.us.adobe.com (Curtis Jackson)
Date: Sun, 5 May 1996 13:59:01 -0700
I was once again disappointed to read not one but several “key lime pie”
recipes, NONE of which called for juice of key limes! What next? “Scallops
in Cream Sauce” made with oysters instead of scallops? “Cherry Pie” made
with raspberries?
So, in order to be constructive instead of just griping, here is a key lime
pie recipe. There are many variants; this one happens to have meringue, for
example, and some don’t. But all of them use juice from key limes and only
juice from key limes; hence the name of the pie, and its *distinctive*
flavor.
I’ve put a caution in the Notes section about jerks trying to make you
think you’re buying key lime juice (and thus willing to pay through the
nose) when you’re really buying juice from run-of-the-mill green limes.
Combine condensed milk, egg yolks, and Key Lime Juice. Pour into crust. Top
with stiffly beaten egg whites for meringue. Brown quickly and lightly.
Refrigerate. Serves 6-8.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #70
From the
Yields
8 Servings
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