By Manzanillo Sun Writer on the June 2019 Edition
Graham Cracker Crust
✓ 1 1/4 cups graham cracker crumbs
✓ 1/4 cup sugar
✓ 1/4 cup butter
Pie Filling
✓5 egg yolks
✓1 cup sweetened condensed milk
✓1/2 cup Key Lime juice (about 5 medium limes)
✓1 teaspoon grated lime rind
Blue Heaven Restaurant Key Lime Pie
Meringue Topping:
✓5 egg whites
✓1/2 teaspoon
Directions
•Preheat oven to 375 degrees Fahrenheit
•To make the crust, combine cracker crumbs, sugar and butter, mixing with your fingers until well blended and crumbly. Press into a 9-inch pie pan. Bake 8 to 10 minutes and remove to wire rack to cool.
•Readjust oven to 350 degrees.
•To make the filling, beat yolks until light and fluffy. Gradually add sweetened condensed milk, lime juice and rind. Pour into cooled graham cracker crust and bake for 15 minutes. Remove from oven to cool.
•Readjust oven to 425 degrees.
•You can make a meringue topping or just skip to baking and use whipped cream.
•To prepare the meringue topping, whip egg whites until frothy. Gradually add sugar and cream of tartar, beating constantly until stiff peaks form.
•Spread meringue over pie, being sure to cover all the way to the edge, since there will be some shrinkage when it bakes.
•Bake for five to six minutes, or until meringue is nicely browned. Remove to wire rack to cool.
Serve chilled. Yield: 1 nine-inch pie.
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Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009
