1 cn Sweetened condensed milk
3 Single egg yolks
1/2 c Fresh key lime juice
1 Single pie shell; baked
3 Single egg whites
1/4 ts Cream of tartar
1/2 ts Vanilla
6 tb Superfine sugar
Can’t remember who requested this recipe, but a while back someone was
looking for the Key Lime Pie recipe from “Best of the Best from Florida”. I
happened to have the cookbook here, as it’s one of my Mom’s and she
“forgot” it when she went back to Florida this spring…. hee hee.
Beat first three ingredients together until thick and smooth. Pour mixture
in pie shell. Make meringue and spread over pie filling. Bake to brown,
then chill before serving.
A key lime pie that is green is not a key lime pie. The Florida Cracker
purist insists on the yellow pie made from true key limes. The trick is to
squeeze them while they’re in season, freeze the juice in ice cube trays,
store them in freezer bags, and you’ll have Key Lime Pie all year round.
From Maurice’s Tropical Fruit Cook Book
Yields
1 Servings