KEY LIME MERINGUE PIE MADE WITH NO CONDENSED MILK
I have this thing about canned condensed milk. Every time I look at the number of calories in the can, I just balk at using it. But I do love Key Lime Pie in spite of the fact that most recipes use the condensed milk. So I was delighted to find a recipe for this favorite without the condensed milk. It may end up having the same number of calories, but I will just feel better knowing I avoided the high-calorie milk. I have not yet tried this recipe; I am saving it for a special occasion. Note that preparation time includes cooling time.
Provided by Lorraine of AZ
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1-1/2 cups sugar with the cornstarch and salt in a 2-quart saucepan. Add egg yolks, lime juice and cold water. Blend well. Add butter, and gradually add boiling water.
- Bring to a boil over medium heat and cook 3 minutes, stirring constantly.
- Stir in zest and food coloring, Remove from heat and cool 20 minutes.
- Meanwhile, beat egg whites with electric mixer on number 1 speed till frothy. Add cream of tartar and whip until soft peaks form. Continue on number 4 speed, gradually adding remaining sugar, beating until stiff peaks form.
- Pour cooled filling into pie shell. Lightly pile meringue on filling and spread to edges. Bake 350 degrees for 15 minutes. Cool completely before serving.
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