If I had a dollar for overtime Blue has made this, I could afford to get at least half way down to the FL. Keys right now. Living in Fl, we have had many slices of Key Lime Pie, but none has even come close to how fabulous this one is. Juice your own key limes, which are in the markets right now... or buy a bottle of Nellie & Joe's Famous Key Lime Juice Either way, make this pie... and enjoy some of the good things winter brings.
KEY LIME PIE WITH ALMOND CRUMB CRUST
For the crust
1 cup zweiback crumbs or graham cracker crumbs
2/3 cup blanched almonds, toasted lightly, cooled completely, and
ground fine in a food processor
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar
3 large eggs, separated, the whites at room temperature
a 14-ounce can sweetened condensed milk
1/2 cup Key lime juice (available bottled at specialty food shops) or
fresh lime juice (about 3 limes)
1/3 cup sugar
Make the crust:
In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.
Gourmet
April 1990
The link to this recipe may be found here:
http://www.epicurious.com/recipes/r...ews/views/10368
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KEY LIME PIE WITH ALMOND CRUMB CRUST
For the crust
1 cup zweiback crumbs or graham cracker crumbs
2/3 cup blanched almonds, toasted lightly, cooled completely, and
ground fine in a food processor
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar
3 large eggs, separated, the whites at room temperature
a 14-ounce can sweetened condensed milk
1/2 cup Key lime juice (available bottled at specialty food shops) or
fresh lime juice (about 3 limes)
1/3 cup sugar
Make the crust:
In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.
Gourmet
April 1990
The link to this recipe may be found here:
http://www.epicurious.com/recipes/r...ews/views/10368
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