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Specialty Desserts

Key Lime Pie

Teresa Fee Recipe shared by:
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  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 8
  • Rating:

Ingredients

  • 3 eggs,separated
  • 1 (14-ounce) can sweetened condensed milk (not evaporated milk)
  • 1/2 cup lime juice from concentrate
  • 2 or 3 drops green food coloring, optional
  • 1 (9-inch) unbaked pie crust
  • 2 teaspoons cream of tartar
  • 1/3 cup sugar

Baking Instructions

  1. Preheat oven to 325 degrees.
  2. With mixer, beat egg yolks in medium-sized bowl.
  3. Gradually beat in sweetened condensed milk and lime juice. Stir in food coloring, if desired.
  4. Pour into pie crust and bake 30 minutes.
  5. Remove from oven and increase oven temperature to 350 degrees.
  6. Meanwhile, for meringue: With clean mixer, beat egg whites with cream of tartar to soft peaks.
  7. Gradually beat in sugar, 1 tablespoon at a time, for 4 minutes longer, or until stiff, glossy peaks form and sugar is dissolved.
  8. Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.
  9. Bake 15 minutes.
  10. Cool 1 hour. Chill at least 3 hours. Store leftovers in refrigerator.

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Tips

cake mix size

cake mix size

The size of your cake mixes is smaller now. They were 16.5 now they are 15.25. Any recipe that anyone has used over the years now comes out different. We have used Duncan Hines for a long time. It is too bad they changed it. I will have to change to a different brand.


Removal from silicone bakeware

Removal from silicone bakeware

Removal from silicone bakeware is easy if you do this before baking. Spray pan with a non stick spray then put a C of white or brown sugar in the pan evenly coat pan with sugar. Put mix in then pan bake as directed. Then let cooked cake or bread cool in oven for 15 min in the pan, Before removing from the pan make sure the cake is very cool turn over and an out it come.





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