Key Lime Pie
Today is National Pi Day, that’s “Pi”, not “Pie”. Pi is the symbol that shows the ratio of a circle’s circumference to its diameter, which is approximately 3.1415926… and so on! Pi Day is always on March 14. But what is neat about today’s date “3/14/15” is that the digits are in order with the first 5 numbers of Pi. Most years only the first 3 digits are associated with the date. So we have the bonus of the 2015 for this year. And an added bonus.. how about a recipe for Pie?? 😉
I’m sharing a recipe for Key Lime Pie today. It’s one of my favorites. Has a little tang to it. You can use key limes, if you can find them but regular limes work just fine. You’ll be making a meringue topping for this pie. It’s delicious! I’ve tried several recipes for the pie, but this one is my favorite. Personally, I prefer a graham cracker crust with this pie, but you can use a regular pastry crust if you prefer. You can add a few drops of green food coloring to the filling of the pie if you would like to make your pie to look greener. I don’t do that, still tastes great with its natural color.
You can use key limes, if you can find them but regular limes work just fine. You’ll be making a meringue topping for this pie. Its delicious! I’ve tried several recipes for the pie, but this one is my favorite.
- 9 inch pie crust – graham cracker or pastry
- 3 eggs allow to stand at room temperature for 30 mins
- 14 oz sweetened condensed milk
- 3/4 tsp teaspoon finely grated key lime peel or 1 1/2 teaspoons of regular lime peel
- 1/2 Cup water
- 1/3 Cup lime juice
- several drops of green food coloring if desired
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 6 tbl sugar
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Preheat oven to 325.
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Separate egg yolks from whites; set whites aside for meringue. In medium mixing bowl beat egg yolks and gradually stir in condensed milk and lime peel. Add water, lime juice and food coloring, if using. Mix well.
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Pour the filling into the pie shell. Bake for 30 mins.
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Meanwhile prepare the meringue. In a large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer for 1 minute or until soft peaks form. Gradually add sugar. Beat on high speed for approximately 4 mins. more until mixture forms stiff peaks.
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Remove pie from oven. Increase oven temperature to 400. Spread meringue over the hot filling, making sure to spread meringue to the edges.
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Bake for 15 mins. Cool for 1 hour on wire rack. Chill in refrigerator for 3-5 hours before serving.
