|Name:||Key Lime Pie||Contributor:||Rolland Waters|
|Description:||Key Lime Pie||Posted:||2005-01-20|
|Key words:||lime, pie||Category:||Desserts|
|Ingredients:||commercial graham cracker crust - thinnest possible
1 can sweetened condensed milk
6-7 big limes or 20 key limes (about 1 c juice)
|Preparation:||Lightly grate all of the key limes or 2-3 of the big limes -- this is the essential step. If you grate the limes into a bit of lime juice it will stay nice and green and not brown in the air.
Juice the limes (doing this before grating makes the grating step onerous); add the grated lime peel.
Add all of the lime peel and most of the lime juice to the sweetened condensed milk, holding back just a little milk.
Keeping adding lime juice just until the lime / milk mixture starts to get less congealed; add remaining milk.
Pour the peel / lime / milk concoction into the graham cracker crust.
Add a meringue topping and bake until golden brown.
The double-extra probation secret is that this is actually better with normal limes rather than key limes!
|Notes:||missing oven temperature and time - pie pan size|