ShareLawyers Goodies for Giving Desert Cookbook 2015 - page 25

23
CRUST:
Ingredients
- 1 ¼cups of graham cracker crumbs
- 2 tablespoons of white granular sugar
- ¼cup of melted butter
Directions
1. Mix together and press evenly into a 9” pie
plate.
2. Bake shell in a 350
°
f pre-heated oven for 7
minutes or until lightly browned.
3. Remove from the oven, but leave oven
on.
FLORIDA KEY LIME PIE
Submitted by Daron & Gerald G.. - Brampton
TOPPING:
Ingredients
- 5 egg whites
- 3 tablespoons of white granular sugar
- ¼teaspoon of real vanilla essence
Directions
Note: Make this meringue after the Key Lime
pie has been frozen for 3 hours.
1. Whip the egg white while gradually adding
in the sugar, till firm peaks form.
2. Add in the vanilla essence, making sure it is
fully incorporated.
3. Remove pie from freezer and empty entire
meringue, which seems like a lot, but heap it
on, making sure that peaks and valleys (dips
and peaks) are formed.
4. Place it under the broiler to brown the tips
and overall surfaces. Or if you have one, use
the “torch” (a welder’s miniature torch) to
brown the tips and valleys.
5.Enjoy.
FILLING:
Ingredients
- 5 eggs separated - yolks for filling whites
for topping
- 1 can of condensed milk
- ½ cup of freshly squeezed key lime juice
(Lime juice can be substituted)
Directions
1. Whip together the yolks and condensed
milk till lighter in colour. Gradually add in
Key lime juice while still whipping the
mixture. The acid in the juice will start to
thicken the mixture.
2. Pour into the graham cracker shell, and
place back into the oven.
3. Bake for 10 minutes.
4. Remove from the oven and straight into
the freezer for 3 hours.
Time it Takes
:
Time in Freezer: 3 Hours
Total Time 4 Hours
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