Pies Tarts And Pastries
|Key lime pie with almond crumb crust||1|
|For the crust|
|Zwieback crumbs/Graham cracker crumbs||1 Cup (16 tbs)|
|Blanched almonds||2⁄3 Cup (10.67 tbs), toasted lightly, cooled completely, and ground fine in a food processor|
|Unsalted butter||1⁄4 Cup (4 tbs), melted and cooled (1/2 Stick)|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||3 Large, separated (The Whites At Room Temperature)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Key lime juice/Fresh lime juice||1⁄2 Cup (8 tbs) (Available Bottled At Specialty Foods Shops)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Make the crust: In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350° F. oven for 10 minutes, or until it is browned lightly.
Let the shell cool on a rack.
In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well.
Spoon the filling into the shell and chill the pie for 1 hour.
In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks.
Spread the meringue over the filling and bake the pie in the middle of a preheated 350° F. oven for 15 minutes, or until the meringue is just golden.
Chill the pie for 2 hours.