Gotta have fresh key limes, or it's not worth it. A family favorite for years.
PIER HOUSE KEY LIME PIE
• 4 eggs, separated
• 1 (14-ounce) can sweetened condensed milk
• ½ cup Key lime juice
• ½ teaspoon cream of tartar
• 1 9-inch graham cracker crust, frozen
• 4 tablespoons sugar
Pie: Heat oven to 325 degrees. Beat the egg yolks on high speed until thick and light in color. Turn off the mixer and add the sweetened condensed milk. Mix on low speed. While mixer is still on low, add half the lime juice, then the cream of tartar, then the remaining lime juice. Mix until blended.
Pour filling into frozen crust. Bake 10 to 15 minutes, until filling is set and center is firm and dry to the touch. Cool pie to room temperature. Place in freezer for at least 3 hours before topping with meringue.
Meringue: Heat oven to 500 degrees. Heat egg whites in a double boiler with the 4 tablespoons of sugar, stirring often, until they reach 110 degrees (a bit more than lukewarm to the touch, if you don't have a thermometer).
Remove from heat and beat on high speed until fairly stiff peaks form. Spread on frozen pie, forming peaks with your spoon. Place in oven about 5 minutes, watching carefully, until meringue peaks are golden. Return pie to freezer.
. Makes 8 servings.
