A slice of pie
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Author: Pattie Tierney Status: published Published: Feb 24,2009 license cc-by-nc-sa tags: dessert, recipe, citrus, baked, delicious, Florida, meringue, limes, BLUE HEAVEN KEY LIME PIE,
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Share on TwitterIt was as delicious as it was beautiful.
The recipe I used is an ammended version of the one from the Blue Heaven Restaurant in Key West, FL.
Here is the recipe, with my revisions below:
BLUE HEAVEN KEY LIME PIE
Graham Cracker Crust:
4 cups Graham Cracker Crumbs
3/4 cup Granulated Sugar
1/4 cup Butter -- melted
Filling Ingredients:
2 cans Sweetened Condensed Milk -- Borden's
1 cup Key Lime Juice -- fresh
8 Egg Yolks
Meringue:
8 Egg Whites
1/2 teaspoon Cream of Tartar
1/3 cup Confectioner's Sugar
Directions:
Graham Cracker Crust:
Preheat oven to 350 degrees F. Mix the cracker crumbs, sugar and butter together. Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides. Bake for 8 minutes at 350 degrees F.
Filling:
Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl. Pour into the pre-baked graham cracker shell. Set aside while making the meringue.
Meringue:
Beat the egg whites to a soft peak - add cream of tartar and continue to whip to a stiff peak. Continue whipping and add the sugar, whipping until the meringue forms stiff peaks. Decoratively add meringue on top of the custard. Bake for 15 - 30 minutes at 350 degrees F. Cook until the meringue has good color. Check with a wooden skewer or cake tester to be sure the custard is done.
NOTES: The measurements for the crust are way off. Four cups of crumbs was just way too much, and only 1/4 cup of butter for all of this plus the sugar yielded graham cracker dust. Double the amount of butter and halve the amount of crumbs and you'll get a beautiful and easy-to-cut crust.
