| |
|
| What You Need: |
|
|
|
1 fully baked 9-inch pastry shell
5 egg yolks
One 14-ounce can sweetened condensed milk
¾ cup fresh lime juice, preferably from Key limes
3 egg whites
1 cup heavy cream, whipped (optional)
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 325°F. With a wire whisk or rotary beater or electric mixer, beat the yolks of 5 eggs for 3 to 5 minutes until they are thick. Slowly beat in the condensed milk and then the lime juice.
|
2. In another bowl, beat the egg whites until they form soft peaks and waver gently on the beater when it is lifted out of the bowl. Be careful not to overbeat; the whites should not be stiff.
|
3. With a rubber spatula, fold them gently but thoroughly into the egg yolk mixture. Spoon the mixture at once into the cooled pie shell. Bake in the middle of the oven for 20 minutes, or until the filling is firm.
|
4. Serve at room temperature or, as is often preferred, first chill the pie in the refrigerator. The whipped cream may be piped decoratively over the top of the pie or passed separately in a bowl.
NOTE: The tiny limes of the Florida Keys are seldom sold in stores. However, they are widely grown in the yards of Florida homes. Key limes are preferred for their flavor in this pie, but other limes may be used.
|
|
| |
|
|
|
|
|
|
