SIMPLE KEYLIME PIE

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CHEAT'S KEY LIME PIE

3 fl oz heavy cream
5 fl oz sweetened condensed milk
grated rind and juice of 2 limes
7 inch sweet pastry case baked piecrust
1/2 lb pack meringue mix

1. Whip the cream until it forms soft peaks. Gently fold in the condensed milk, lime rind and juice. Spoon the mixture into the pastry case and refrigerate for 1 hour-the mixture is quite loose at first but thickens up when refrigerated.

2. Meanwhile, make the meringue topping according to the packet instuctions, whisking until it forms soft peaks(this is best done with an electric whisk).

3. Preheat the broiler to medium.(in your oven use temperature of 325 degrees). Spoon the meringue over the cream mixture. Broiler for 2-4 minutes, until the meringue turns golden. Serve either warm or cold.

Serves 6
preparation 25 mins
chilling 1 hour
cooking 4 mins
calories 241

Another recipe from the TV GUIDE-Celebrity Dish, Treats and Sweets.

My variation with the recipe:

I used a regular piecrust or a bisquit mix and cooked according to the directions.
I make my own homemade meringue.

MERINGUE:

In your mixer whip 3 egg whites till soft peaks form(tips curl).
Add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar and gradually add 1/3 cup sugar(1 teaspoon at a time).
Beat at high speed for about 4 minutes or until mixture forms stiff, glossy peaks and sugar dissolves.

Tip: For better results pre-chill your mixer bowl!


This tangy alternative to lemon meringue pie comes from the Florida Keys. It's still on the menus of of many of the seafront cafes. One bite, and you'll think your there!
Thanks for visiting! Cindy
Our Family Blog: www.cinbudsfamily.blogspot.com
My Personal Website: www.cynthiamargaret.com
WhiteFlowerFarm.com

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