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Key Lime Pie by www.country-cooking.com
3 Eggs
14 oz Condensed milk (one
-standard can)
4 oz Key Lime juice
Sugar
1 Graham cracker pie
-crust
Separate the eggs. You'll be whipping the whites, so put them in a large
enough bowl. Combine the egg yolks, the condensed milk and the juice, and
stir until thoroughly combined. The acidity of the juice thickens the milk
and eggs into a custard.
Add a pinch of sugar to the egg whites, and beat them until stiff but not
dry.
Spoon the custard into the pie crust and even it out. Spoon the beaten egg
whites on top of the custard and even it out so it looks pretty.
Chill before serving. If you like, run the pie under a hot broiler for a
minute until the egg whites are slightly browned. (This is primarily for
appearance, it doesn't affect the flavor much.)
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