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Ingredientes
- 1 x 9" pastry shell, baked and cooled
- 1 c. Plus
- 2 Tbsp. Sugar
- 1/3 c. Cornstarch
- 1/4 c. Cool water
- 1/2 tsp Salt
- 1 1/2 c. Warm water
- 1/3 c. Lime juice (I use bottled)
- 3 x Large eggs, separated
- 3 Tbsp. Butter or possibly margerine
- 1 dsh Green food coloring (optional)
- 6 Tbsp. Sugar (for meringue)
- 1/8 tsp Salt (for meringue)
Direcciones
- Someone requested a Lime Pie recipe. This is my family's favorite. It's not Key Lime (that uses sweetened condensed lowfat milk) but is rather a "lime"
- version of "lemon meringue." We prefer this to the key lime version.
- Combine sugar, cornstarch, salt, and cool water in saucepan. Mix well. Add in warm water, and stir till blended. Cook over medium heat till mix boils and is very thick.
- Remove from heat and stir in lime juice. Return to heat and cook till again thick.
- Beat egg yolks. Remove pudding from heat and slowly stir in egg yolks.
- Return to heat and cook 2 min more. Remove from heat and stir in butter and good coloring. Stir well. Cold slightly, then pour into pie shell.
- Prepare meringue from 3 reserved egg whites, 6 Tbsp. sugar, and 1/8 tsp. salt. Spread over top of pie. Bake at 300 degrees for 20 min, or possibly till top of meringue is golden.
- Cold completely before serving. Chill leftovers.
- Note: If you really want the Key Lime Pie with sweetened condensed lowfat milk, let me know....however, this one is my family's favorite, so I thought I'd share the best one.....
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 158 | |
| Calories from Fat 67 | 42% |
| Total Fat 7.49g | 9% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 269mg | 11% |
| Potassium 49mg | 1% |
| Total Carbs 20.06g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 12.96g | 9% |
| Protein 3.25g | 5% |
