| 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 |
|
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
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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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”