Separate eggs carefully.
Blend egg whites with milk.
Slowly add juice.
Pour in pie shell.
Top with whipped cream or meringue.
If use meringue, brown slightly in oven.
Serve chilled.
Beat egg yolk and salt until light in color.
Add sweetened condensed milk, stirring well.
Add Key lime juice and blend thoroughly.
(Note:
The lemon juice cooks the egg.)
Pour into prepared pie shell.
Top with whipped cream.
A variation on topping is either yogurt or sour cream to which a small amount of both sugar and vanilla are added and blended together.
To make the pie:Brush egg whites onto uncooked pie shell using a
This is an authentic Key Lime Pie with native Key limes.
Note the creamy yellow inside.
Key Lime Pie is world famous for a just right tart taste.
Mix all the ingredients together well, then serve and enjoy.
Sun Crystals make a good sub for the sugar (about 1 tsp, that's what I use but the database doesn't recognize it), feel free to add some green food coloring to make it look like commercial key lime pie.
Boil sugar-free Key Lime Pop and add to the dry Jell-O.
Stir until dissolved. Add 1 cup sour cream and whip until the sour cream is blended.
Put in refrigerator until set.
ream, lime juice, and lime zest. Mix well and pour into pie crust
Beat 1 whole egg.
Add condensed milk, lime juice and egg yolks (reserving egg whites).
Stir with spoon by hand until mixture is a smooth and creamy texture.
Add pinch of salt.
Beat egg whites until stiff.
Stir in 2 tablespoons sugar.
Spread over lime pie filling.
Bake in slow 350\u00b0 oven until meringue is light brown (12 to 15 minutes).
To Make Lime Filling: In a large mixing
Preheat oven to 375\u00b0.
Whip egg yolks until pale yellow and very fluffy.
Beat in condensed milk; slowly add lime juice and rind.
Pour into graham crust pie shell.
Bake for 8 to 10 minutes at 375\u00b0.
Separate eggs. Combine the egg yolks and milk. Mix well. Slowly add juice until smooth and creamy. Pour into graham cracker pie crust. Bake for 10 minutes in 350\u00b0 preheated oven. Serve chilled with whipped cream.
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
Mix condensed milk with egg yolks, key lime juice and key lime zest.
Pour into graham cracker pie crust.
Bake for 5 minutes in a 300 degree (F) oven.
Remove pie from oven, cool about 5 minutes. Then refrigerate pie for 1 hour.
Cover pie filling with whipped cream.
To serve, slice pie and garnish each pie slice with 1 key lime slice and a fresh mint leaf.
Pie Crust: Mix all ingredients together
0-inch pie dish.
Beat the sweetened condensed milk, Key lime juice
ides of a 9\" glass pie plate.
Bake for 8
Let cream cheese soften at room temperature for at least an hour.
Beat with a mixer on low speed for about a minute.
Add eagle brand milk, and mix on low speed til creamy and well combined.
Add vanilla and key lime juice, and stir with a spoon (important to not use mixer at this point), til all juice is incoportated.
I'm laughing at my cookbook terms - just make sure it's well mixed.
Chill at least one hour. Top with whipped cream, garnish with lime slices if desired.
50 degrees and place pie crust, in pie pan, on a baking
ilk.
Slowly whisk in key lime juice.
*Do not over
br>Butter a 9-inch pie plate.
Break up graham