Conch Key Lime Pie

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This is the way "Conchs" (old-time residents of the Florida Keys) make a Key lime pie. It is a custard pie, not the more common chiffon. Thanks for the recipe go to Diane Decker, an original member of the Serendipity Singers. The directions are hers.

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8 in. graham cracker or chocolate pie crust         4 eggs, separated

10 oz can sweetened condensed milk         scant cup Key lime juice

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Bake a chocolate or a graham cracker crust just long enough for it to smell up the kitchen (heated through). Combine 4 egg yolks, 1 can sweetened condensed milk, and a scant 1/2 cup lime juice (use electric mixer). Pour into crust.

You may now make a meringue with the remaining whites, and bake until brown on top, or just slam the thing in the freezer till you want to eat it. If I do the "slam" method, I usually top it with whipped cream.

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Meringue

4 egg whites 1-1 T. sugar pinch salt tsp. cream of tartar

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Beat room-temperature egg whites until soft peaks form. Add remaining ingredients and continue beating until meringue stiffens and holds its shape. (Do not over beat.) Spread on pie in swirls. Bake in preheated 325 oven till brown (15-20 min.). Let pie cool before serving.

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