Key Lime Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 288. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 eggs
- 1 14 1/2-ounce can (1 1/4 cups) sweetened condensed milk
- 1 1/2 teaspoons finely shredded lime peel
- 1/3 cup lime juice
- Baked Pastry Shell (see recipe, page 293)
- Meringue for Pie (see recipe, below)
Instructions
- Separate egg yolks from whites; set whites aside for meringue. In a bowl beat yolks till thick and lemon colored. Stir in condensed milk and lime peel. Gradually add lime juice, beating at speed just till combined. Do not overbeat. Stir in green food coloring, if desired.
- Spoon lime mixture into pastry shell. Spread meringue over filling; seal to edge. Bake in a 350° oven for 12 to 15 minutes or till meringue is golden. Cool. Cover and chill to store.
- Creamy Key Lime Pie: Prepare as above, except substitute 2 whole eggs for the yolks and omit meringue. Beat eggs till slightly thickened. Stir in condensed milk, peel, and juice. Spoon into pastry shell. Cover and chill about 4 hours or till firm. Serve with whipped cream, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Key Lime Pie.jpg" by Ralph Daily; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Key_Lime_Pie.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.