Well it's been awhile since I've been on here and I am very sorry! Life just seems to careen along at a rather quick pace! When I made this pie yesterday though, I had to share the recipe - it is delicious!
Cay Lime Pie
(pronounced "key")
Originally from Ship to Shore
Filling:
4 egg yolks
1 can condensed milk
1/2 cup lime juice
4 eggs whites
1/4 cup sugar
1 teaspoon vanilla
gratings from 1 lime
4 egg yolks
1 can condensed milk
1/2 cup lime juice
4 eggs whites
1/4 cup sugar
1 teaspoon vanilla
gratings from 1 lime
Beat egg yolks until soft and lemon colored. Beat in condensed milk and lime juice, and continue to beat with electric mixer for 2-3 minutes. (if you want to do it by hand, it just says "for a long time" :)) Pour in cooled 9 in pie crust. Beat egg whites until nearly stiff, then add sugar and vanilla and continue beating for a few seconds. spread meringue over pic, make peaks with spoon and sprinkle the whole show with grated lime zest. Voila!
Pie Crust:
1 cup flour
1/4 cup brown sugar
1/3 cup butter, softened
1/4 teaspoon salt
4-5 tablesoppns cold milk
Mix flour, sugar, butter and salt with fork or pastry blender. Add milk little by little. Form into ball of dough and chill if possible before rolling out. Bake at 425 for 10-15 minutes. 1 cup flour
1/4 cup brown sugar
1/3 cup butter, softened
1/4 teaspoon salt
4-5 tablesoppns cold milk
With no heed to the more conventional guidelines, I decided that it would be easier to just press the pie crust dough into the pan without having to go to all that trouble of chilling, rolling, etc. The end result was that it totally stuck to the pie plate and required lots of scraping to get it out. If you like really un-pie shaped pieces and aren't trying to impress anyone, go for it! Otherwise, follow the directions.
After dessert, we played a little game.....
Only reputations at stake, I promise!!
