The recipe for this pie can be found on page 103 of Martha Stewart's "New Pie's and Tart's. We recently made this pie for a fourth of July party we attended. Due to accidentally throwing away the receipt we can't give you a true cost, plus we couldn't find key limes in East Tennessee and had to use lime juice.
This pie take's a graham cracker crust. That can be found on page 331 and we will be telling you how to make that first.
For the crust.
12 graham cracker sheets, broken into peices.
6 tablespoons butter, melted and cooled.
3 tablespoons sugar
Pinch of salt.
Preheat Oven to 375. Lightly butter a 9 inch pie plate. In a food processor, pulse graham crackers until finely ground. In a bowl combine crumbs, butter, sugar, and salt. Press mixture firmly and evenly into bottom and sides of pie plate. Bake until lightly browned, about 12 minutes. Cool completely.
Now on to the pie!!!
1 (14 oz) sweetened condensed milk.
4 large eggs, (separated)
3/4 cup fresh key lime juice. (we used bottled lime juice and added, 3 drops green and one drop yellow food coloring. That way we got the key lime color.)
1/2 cup granulated sugar.
1 lime for garnish.
1. Preheat oven to 325. In a bowl whisk to combine condensed milk, egg yolks, and lime juice.(will look kinda yucky green) Pour mixture into crust. Bake until center is set, about 17 minutes. Let cool completely.
3. Attach Bowl to mixer; beat on medium high speed until stiff peaks form(whatever that means) and meringue is glossy. About five minutes. Note: Not sure what a stiff peak is, also the secret to a good meringue is a SUPER CLEAN bowl.
4. Top pie with meringue, and garnish with lime zest. Note: We added a lime twist to make it look pretty.