| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | April 1990 | 1 | servings | |
INGREDIENTS
| 1 | c | Zweiback crumbs or graham cracker crumbs |
| 2/3 | c | Blanched almonds; toasted lightly, |
| ; cooled completely, | ||
| ; and ground fine in | ||
| ; a food processor | ||
| 1/2 | Stick unsalted butter; melted and cooled | |
| ; (1/4 cup) | ||
| 1/4 | c | Sugar |
| 3 | lg | Eggs; separated, the |
| ; whites at room | ||
| ; temperature | ||
| A 14-ounce can sweetened condensed milk | ||
| 1/2 | c | Key lime juice; (available bottled |
| ; at specialty food | ||
| ; shops) orfresh lime | ||
| ; juice (about 3 | ||
| ; limes) | ||
| 1/3 | c | Sugar |
INSTRUCTIONS
FOR THE CRUST Make the crust: In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack. In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours. Gourmet April 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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