Cold winter weather and the New Year make me feel like eating...lime pie! I have never made a meringue pie and whenever I have eaten one (in a restaurant or somewhere else) I have never cared for the meringue part at all. After trying this one, I have changed my mind. Meringue is such fun to make...
Lime Pie (from Better Homes and Gardens 11th edition cookbook)
3 limes, juiced (1/3 cup)and 1/2 tsp zest
1 can Sweetened condensed milk
3 eggs separated
graham cracker crust
1/2 tsp vanilla
1/4 tsp cream of tater
6 T sugar
1. Mix lime juice, zest, milk, & egg yolks and pour into crust.
2. Bake 325 for 30 minutes. Take out pie and heat oven to 350
3. After letting egg whites sit at room temperature for 30 minutes, mix with vanilla, cream of tarter in stand mixer. Move to whipping setting and add sugar 1 T at a time slowly as meringue forms.
4. Spread over warm pie and seal the filling in by spreading to the crust
5. Bake at 350 for 10-15 minutes until browned
6. Cool 1 hour and then may serve or refrigerate.
