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Ingredientes
- 1 c. zweiback crumbs or possibly graham cracker crumbs
- 2/3 c. blanched almonds toasted lightly, cooled completely, and grnd fine in a food processor
- 1/2 stk unsalted butter melted and cooled (1/4 c.)
- 1/4 c. sugar
- 3 lrg Large eggs separated, the whites at room temperature a 14-oz can sweetened condensed lowfat milk
- 1/2 c. Key lime juice (available bottled at specialty food shops) orfresh lime juice (about 3 limes)
- 1/3 c. sugar
Direcciones
- Make the crust:In a bowl combine well the crumbs, the almonds, the butter, and the sugar,
- press the mix onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 min, or possibly till it is browned lightly. Let the shell cold on a rack.
- In a large bowl beat the yolks with the condensed lowfat milk and stir in the lime juice, a little at a time, stirring to combine the filling well.
- Spoon the filling into the shell and refrigeratethe pie for 1 hour. In a bowl beat the egg whites with a healthy pinch of salt till they hold soft peaks, add in the sugar, beating, 1 Tbsp. at a time, and beat the meringue till it
- holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 min, or possibly till the
- meringue is just golden brown. Refrigeratethe pie for 2 hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 538g | |
| Calories 1660 | |
| Calories from Fat 945 | 57% |
| Total Fat 109.54g | 137% |
| Saturated Fat 37.38g | 150% |
| Trans Fat 0.0g | |
| Cholesterol 747mg | 249% |
| Sodium 243mg | 10% |
| Potassium 1020mg | 29% |
| Total Carbs 147.28g | 39% |
| Dietary Fiber 10.5g | 35% |
| Sugars 124.58g | 83% |
| Protein 40.8g | 65% |
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