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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.

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Pies Tarts And Pastries Recipe