Wednesday, August 6, 2008

Creamy Key Lime Pie

It's turning out to be Pie Month in the Kitchen. I made this for a dinner we're hosting tomorrow night.
  • Graham cracker crust (homemade or purchased)
  • 1 can sweetened condensed milk
  • 3 eggs yolks (save white for meringue, if desired)
  • 8 oz cream cheese, softened
  • 1/3 cup key lime juice
  • 1/2 teaspoon lime zest
Meringue: (optional)
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon corn starch
  • 1/3 cup sugar

  • Beat cream cheese with electric mixture until fluffy. Over double boiler, cook egg yolks, milk and lime juice for 10-12 minutes, stirring constantly. Remove from heat and gradually beat into cream cheese, until smooth. No need for further cooking if you are skipping meringue; just chill overnight. If you want meringue, beat egg whites until foamy, add starch and cream of tartar, then gradually beat in sugar until stiff peaks form. Top pie, swirl, then bake at 350 degrees for 10-15 minutes until browned. Chill pie several hours or overnight.

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