Pier House Lime Pie

Pier house key lime pie.jpg
Who can resist a Key Lime Pie!

 

Pier House Key Lime Pie

Ingredients

Crust:

1-5 1/2-ounce packet graham crackers, crushed (about 1 2/3 cups)

1/4 cup granulated sugar

1/4 cup plus 2 tablespoons butter, melted

Filling:

4 egg yolks

1 14-ounce can sweetened condensed milk

1/2 cup key lime juice

1/2 teaspoon cream tartar

Meringue:

4 egg whites

4 tablespoons superfine sugar

Method

Preheat oven to 325 degrees F.

Separate eggs.  Allow at least three hours to prepare ahead.

Prepare the crust by combining all crust ingredients.  Blending well.  Firmly press the cracker mixture evenly over the bottom and sides of a 9-inch pie plate.  To make it smooth and even, place a smaller pie plate on top of the crumb filled plate and press the smaller plate firmly all around the sides and bottom.  Bake at 350 degrees F. for 6 to 9 minutes.  Cool.

To prepare filling, using an electric mixer, beat egg yolks on high speed until thick and light in colour.  Turn off mixer and add half of the key lime juice and the cream of tartar, then the remaining lime juice.  Mix until well blended.  Pour into prepared crust and bake until set, about 10-15 minutes, or until centre is firm and dry to the touch.  Freeze for at least 3 hours before topping with meringue.

To prepare the meringue, heat egg whites in a double boiler with the sugar, stirring frequently to 110 degrees F.  Beat on high speed until peaks are formed.  Top the frozen pie and return to freezer until serving.  Pie will keep for several days.

Yields: 1 9-inch pie

Tried and tested in the THASC kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s