Heritage Grill Key Lime Pie

This pie was perhaps created to showcase sweetened condensed milk, a new product developed by Gail Borden in 1858, as much as to feature the extra tart Key lime of South Florida.

Yield: 8 servings

Ingredients

• 3 eggs
• 1 (14 ounce) can (1 1/4 cups) sweetened condensed milk
• 1/2 to 3/4 teaspoon finely shredded Key lime peel or 1 1/2 teaspoons finely shredded Persian lime peel
• 1/3 cup lime juice (8 to 10 Key limes or 2 to 3 Persian limes)
• 1/2 cup water
• Few drops green food coloring (optional)
• Pastry for single-crust Pie
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/3 cup granulated sugar

Instructions

1. Separate egg yolks from whites; set whites aside for meringue.
2. In a bowl beat yolks well with a fork or whisk.
3. Gradually stir in sweetened condensed milk and lime peel.
4. Add lime juice, water, and, if desired, food coloring; mix well. (Mixture will thicken.)
5. Spoon into pastry shell.
6. Bake in a 325 degrees F oven for 30 minutes.
7. Remove from oven. Increase oven temperature to 350 degrees F.
8. Meanwhile, for meringue, in a mixing bowl combine egg whites, vanilla extract and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl).
9. Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over hot pie filling; seal to edge of pastry.
10. Bake in a 350 degree F oven for 15 minutes; cool 1 hour.
11. Chill to store.

Nutrition

Per serving: 351 calories, 8g protein, 49g carbohydrate, 14g total fat (5g saturated), 97mg cholesterol, 218mg sodium, 221mg potassium

Attribution

Heritage Grill - Denville, New Jersey