Key Lime Pie VI
Key Lime Pie VI takes about 45 minutes from beginning to end. This recipe serves 8 and costs 54 cents per serving. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 213 calories. 33 people have made this recipe and would make it again. It works well as a very reasonably priced dessert. Head to the store and pick up white sugar, cornstarch, pie crust, and a few other things to make it today. It is brought to you by Allrecipes. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. Baked Key Lime Pie Donuts {Key Lime Blog Party}, Key Lime Pie Cupcakes – Upside-Down Key Lime Pies, and Coconut Key Lime Cupcakes With Key Lime Curd Buttercream are very similar to this recipe.
Servings: 8
Ingredients:
1 tablespoon butter
3 tablespoons cornstarch
1/4 teaspoon cream of tartar
3 eggs
1/4 cup all-purpose flour
1/4 cup key lime juice
1 tablespoon grated lime zest
1 (9 inch) pie crust, baked
1/4 teaspoon salt
2 cups water
6 tablespoons white sugar
Equipment:
oven
sauce pan
Cooking instruction summary:
Preheat oven to 425 degrees F (220 degrees C). Separate the eggs. Beat the egg yolks and set the whites aside. Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened. Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly. Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy. Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown. Kitchen-Friendly View
Step by step:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Separate the eggs. Beat the egg yolks and set the whites aside.
3. Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened.
4. Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest.
5. Let mixture cool slightly.
6. Beat egg whites until light and frothy.
7. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
8. Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking.
9. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.
Nutrition Information:
covered percent of daily need
