I love Key Lime Pie! So this week I decided to make one. Doesn’t this look so good? I think this is the best Key Lime Pie I have ever had. I took a couple recipes and tweaked them to make my own.
I purchased everything at Aldi for $4.59!
- 3 fresh large egg yolks $0.22 (Dozen eggs currently $.89)
- 1 (14-ounce) can sweetened condensed milk $1.19
- 1 teaspoon grated lime zest
- 1/2 cup freshly squeezed lime juice $1.99 (Approx. 8 limes)
- 3 tablespoons water
- 1 prepared 9-inch graham cracker crust $1.19
- 3 fresh egg whites (from above)
- 6 tablespoons sugar $0.05 (already had)
- 1/4 teaspoon Cream of Tartar (already had) or 1/2 teaspoon cornstarch
- 1/4 teaspoon Vanilla (already had)
Set the oven to 325 degrees. For filling, in a medium bowl wisk the egg yolks and then slowly add the sweetened condensed milk, the 1 teaspoon lime zest, lime juice and water. The filling will thicken as it stands. Pour the filling into the graham cracker crust. Bake the pie for 15 minutes.
Meanwhile, in a medium bowl beat the egg whites, cream of tartar and vanilla in a mixer until soft peaks form. This takes about 1-2 minutes. Then slowly add sugar while beating the mixture on high. Continue to beat until the sugar dissolves. Continue to beat until the peaks turn stiff and glossy white. This might take a couple minutes.
After the pie is done in the oven take it out and turn the oven up to 350 degree and spoon the meringue over the hot pie filling. Make sure the meringue is covered all over and sealed to the sides of the crust in order to prevent shrinkage. Then put the pie back in the oven for 15 minutes.
After 15 minutes, the pie will have a brown crust on top. Take it out and put it on a cooling rack to cool. Then after 10 minutes put it in the refrigerator or freezer to chill for 4 or more hours. I found overnight is best! This is a perfect desert to make ahead of time.
Then Enjoy!Source: Better Homes and Gardens and Food Network