Pie Recipes

Key Lime Angel Pie

Key Lime Angel Pie recipe

Ingredients

  • 1 baked pie crust (prepared per package directions)*
  • 5 large egg yolks
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh Key lime juice**
  • 1/2 teaspoon freshly grated Key lime zest**
  • 1/2 cup heavy cream
  • 4 large egg whites
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon cornstarch
  • Pinch of salt

Instructions

  1. Heat oven to 350 degrees F.
  2. Beat egg yolks, milk, lime juice, lime zest and heavy cream in a bowl until blended.
  3. Pour mixture into prepared pie crust and bake for 15 to 20 minutes. Mixture should be firm when removed from oven.
  4. In a medium bowl, beat the egg whites until soft peaks form.
  5. In a separate bowl, stir together the sugar, cornstarch and salt. Add the sugar mixture a little bit at a time to the egg whites and beat between additions. Continue beating until all is mixed and sugar is dissolved. Spoon meringue mixture on top of the hot pie filling. Bake for 10 to 12 minutes more or until the meringue is golden. Keep a close eye on the pie so that the meringue does not overcook.

Notes

* Graham cracker crust can be substituted for regular crust.

** If Key limes are not available, use regular limes.

Attribution

Recipe and photo used with permission from: American Egg Board



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