Nancy Lynch's Key Lime Pie
Easy, super-tasty recipe that I got from my friend Nancy. She brought it to Fellowship Galactica, and graciously shared it with me.
Servings 8
Ingredients
Crust
- 1½ cups graham crackers crushed
- 6 tablespoons melted butter (¾ stick)
- 3 tablespoons sugar
Filling
- 4 egg yolks
- 1 14 ounce can sweetened condensed milk
- ½ cup key lime juice (Regular lime juice can be substituted, but tastes different)
- 1 tablespoon key lime zest (When necessary you can use regular lime, lemon or orange zest.)
Swiss Meringue
- 4 egg whites
- 1 cup sugar
- pinch cream of tartar
- pinch salt
Instructions
Crust
- Mix all crust ingredients thoroughly, distribute evenly around baking pan. Easy way to flatten and merge crust on bottom and up sides is with a small plastic measuring cup. Bake 10 min, 350°. Cool in freezer while mixing filling.
Filling
- In mixing bowl start whipping egg yolks at low speed. Add remaining ingredients in order. Scrape down bowl then beat mixture additional one minute. Lower oven temp to325°. Pour mixture into cooled crust. Bake at 325°- 15 minutes. Cool completely.
Meringue
- In super-clean metal mixing bowl, whisk egg white to froth, add sugar, cream of tartar, salt and blend all with whisk. Place bowl over medium boiling water and whisk about 5 minutes until mixture is hot and all sugar is dissolved. Move bowl to mixer and whip for approximately 7 minutes, or until mixture stands in peaks and is cooler. Spread onto cooled pie/filling, create some peaks and swirls, toast meringue with clean blow torch on low. Serve and eat it!