Recipe to Try: Key Lime Pie
27 Mar, 2015
Key Lime Pieby hhgregg
Celebrate spring with this sweet and refreshing Key Lime Pie recipe! #FoodieFriday
- 14 oz sweetened condensed milk
- 1 Tbsp grated lemon peel
- 1/2 tsp grated lime peel
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 3 drops green food color (3 to 4 drops)
- 3 eggs, separated
- 1/4 tsp cream of tartar
Baked One-Crust Pie Shell:
- 1/3 cup plus 1 Tbsp shortening or 1/3 cup lard
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2-3 Tbsp cold water
In a medium bowl, mix condensed milk, lemon and lime peels, lemon and lime juices and food color. Beat egg yolks slightly and stir into milk mixture. In a separate bowl, beat egg whites and cream of tartar in 2 1/2 quart bowl until stiff and glossy. Fold egg yolk mixture into egg white mixture; mound in pie shell. Refrigerate until set, at least 2 hours. Garnish with sweetened whipped cream and grated lime peel, if desired. Immediately refrigerate any remaining pie.
Baked One-Crust Pie Shell
Heat oven to 475°F. Cut shortening into flour and salt until particles are pea sized. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flatted round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate. Fold pastry into fourths and place in pie plate with point in center; unfold. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under even with pie plate; flute. Prick bottom and side thoroughly with fork to prevent puffing while baking. Bake 8 to 10 minutes or until light brown; cool.
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