| 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.
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”