Key Lime Pie

FILLING:
6 Egg yolks
14 ounces Sweetened Condensed Milk
1/2 cup Lime Juice
1 tablespoon Lime Find
1/2 teaspoon Cream of Tartar
1/3 cup Sugar

PIE CRUST:
1-1/4 cups Flour
1/3 cup Shortening
1 pinch Salt
1/4 cup Water, cold

Directions

Crust:
Sift flour into a large bowl. With a pastry cutter (or fork), cut in the shortening. Shortening should be dime-sized pieces. Add the salt to the water and, with a fork, add water to the flour mixture. Add just enough water to moisten the flour, not make it wet. Knead the ball of dough on top of itself eight times and let rest for five minutes. Roll out into a circle that is 1.5 times the size of your pie tin. Place the dough into the tin and crimp the sides for a single crust pie. Prick the sides and bottom with a fork and bake it at 350 degrees until browned (15-20 minutes). Remove and set it aside.

Filling:
Place the egg yolks in a bowl over a double boiler and whip until thick and creamy (Note: do not let the egg yolks or bowl touch the water.). Add the sugar to the lime juice and slightly heat it to dissolve the sugar. Combine the juice, milk, lime rind and cream of tartar with the eggs and whip until smooth. Pour into the pre-baked pie crust and place it in the oven for five to seven minutes. Take out and cool before refrigerating.

Decorate with whipped cream and lime wedges.

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