Restaurant Recipes
Heritage Grill Key Lime Pie
This pie was perhaps created to showcase sweetened condensed milk, a new product developed by Gail Borden in 1858, as much as to feature the extra tart Key lime of South Florida.
Yield: 8 servings
Ingredients
- 3 eggs
- 1 (14 ounce) can (1 1/4 cups) sweetened condensed milk
- 1/2 to 3/4 teaspoon finely shredded Key lime peel or 1 1/2 teaspoons finely shredded Persian lime peel
- 1/3 cup lime juice (8 to 10 Key limes or 2 to 3 Persian limes)
- 1/2 cup water
- Few drops green food coloring (optional)
- Pastry for single-crust Pie
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
Instructions
- Separate egg yolks from whites; set whites aside for meringue.
- In a bowl beat yolks well with a fork or whisk.
- Gradually stir in sweetened condensed milk and lime peel.
- Add lime juice, water, and, if desired, food coloring; mix well. (Mixture will thicken.)
- Spoon into pastry shell.
- Bake in a 325 degrees F oven for 30 minutes.
- Remove from oven. Increase oven temperature to 350 degrees F.
- Meanwhile, for meringue, in a mixing bowl combine egg whites, vanilla extract and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl).
- Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over hot pie filling; seal to edge of pastry.
- Bake in a 350 degree F oven for 15 minutes; cool 1 hour.
- Chill to store.
Nutrition
Per serving: 351 calories, 8g protein, 49g carbohydrate, 14g total fat (5g saturated), 97mg cholesterol, 218mg sodium, 221mg potassium
Attribution
Heritage Grill - Denville, New Jersey