Key Lime Pie Recipe

I N G R E D I E N T S
Crust
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
Pie
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping Cream For Garnish (Optional)
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla

I N S T R U C T I O N S
Crust:
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Pie Filling
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
Serving
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.

 

Caribbean Key Lime Pie Recipe

   ***COCONUT CRUST***
2 cans (3-1/2 oz size) flake coconut
2 egg whites
1/4 cup superfine sugar
   ***FILLING***
1 can (14 oz. size) sweetened condensed milk
1/2 cup freshly squeezed key lime juice
1 teaspoon freshly grated key lime rind
1 tablespoon dark rum
1 cup sour cream
3 egg yolks
   ***MERINGUE***
3 egg whites
6 tablespoons sugar

Directions:

For crust: Place coconut in thin layer on 2 (10X13") cookie sheets. Toast coconut in 350 degree oven for 10 minutes or until light golden brown. Stir frequently, and watch carefully. Remove from oven and let cool.
Meanwhile, reduce oven temp to 250. In small mixing bowl, beat egg whites to stiff peaks, then slowly beat in superfine sugar until completely dissolved. Fold in cooled coconut. Press this mixture into a greased 9" pie plate and bake 7 minutes until lightly golden and set. Remove from oven and let cool.

For filling: Blend together sweetened condensed milk, lime juice, lime rind and rum in large mixing bowl. Beat in the egg yolks. Gently mix in sour cream to combine well. Pour into cooled crust. Swirl meringue over top of filling.

For meringue: Beat egg whites in a large mixing bowl until soft peaks are formed. Gradually beat in sugar until whites are stiff, but not dry, being sure the sugar is dissolved. 
Bake in 350 degree oven for 20 minutes or until meringue is nicely browned. Cool, then chill at least 30 minutes before serving.