Key Lime Pie IX
First, this is KEY LIME pie. KEY LIMES are critical to making it authentic (not regular limes, lemons, or calamansi). This recipe works perfectly for anyone with moderate baking skills. Just be sure to blend the ingredients sufficiently and it should work like a charm.
I do use an extra egg white or two (depending on size) plus 1/2 tsp of cream of tartar for a higher, stiffer meringue, but that is just my preference.
For those who have had trouble with setting, try cooking the pie for 15 minutes prior to adding meringue OR add 1/2 to 1 tsp of corn starch to the mixture.
I'd also only recommend a homemade graham cracker crust or thin, flaky pastry shell (pre-baked 20 minutes with foil around edges). It seems worth the effort for the authentic, homemade taste.
I've had nothing but compliments and requests for the recipe whenever anyone has tasted it. If anyone doesn't like the tartness or sweetness, this pie may just not be for you. It IS the real deal and should not be altered.
6 users found this review helpful
Mar. 8, 2011