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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pie Crust: | 2. Preheat heat oven to 350°F. | 3. Gently melt the butter. | 4. Combine sugar with graham crackers in a food processor and pulse until fine crumbs. | 5. Slowly add butter until well blended. | 6. Press crumbs into a 9 inch pie pan. | 7. Bake the crust for 8 - 10 minutes, just until it begins to brown. | 8. Cool on a rack before filling. | 9. The crust will harden as it cools. | 10. When the crust is done, leave the oven at 350 F and cool the crust slightly on a rack. | 11. Filling: | 12. Beat the egg yolks just until combined. Beat in the condensed milk, then the lime juice a little at a time. | 13. The mixture will thicken. | 14. Place the filling into the warm crust and bake until the filling is just firm. 10 - 15 minutes. | 15. Remove and cool on a rack for about 10 minutes. Leave oven on. | 16. Nows time to decide on the topping: | 17. For Meringue Topping: | 18. Beat the egg whites with salt and cream of tartar, until foamy. | 19. Add confectioners sugar a little bit at a time until the mixture is shiny and holds fairly stiff peaks. Be careful not to overbeat. | 20. Cover pie with meringue, making sure the meringue covers the entire filling and makes contact with the crust edges. | 21. The stiff meringue will hold its shape, so you can decorate it how you like. | 22. To make lots of little peaks all over the pie, take a whisk and poke it lightly into the meringue and lift up. | 23. Bake until the meringue is lightly browned; 10 - 15 minutes. | 24. Cool on a rack and then refrigerate. | 25. Serve cool. | 26. Note: This pie is best eaten the same day. If it sits too long, the sugar will start sweating out of the meringue and form beads on the top. | 27. OR. | 28. Whipped Topping: | 29. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.). | 30. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners� sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
graham cracker	6	ounces		731.43	132.0997	11.3797	18.0306
sugar	4	tablespoons		220.248	55.0896	0.0	0.0
salt	1/8	teaspoon		-	-	-	-
egg	4		separated	286.0	1.44	25.12	19.02
milk	1	can	sweetened condensed	827.5862	19.934	8.2399	85.7811
key lime juice	1/2	cup	squeezed	-	-	-	-
egg white	4			68.64	0.9636	14.388	0.2244
cream tartar	1	pinch		0.4838	0.1153	0.0	0.0
salt	1	pinch		-	-	-	-
confectioner ' sugar	1/4	cup		-	-	-	-
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
confectioner ' sugar	1/4	cup		-	-	-	-
lime	1/2		sliced dipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.