Appetizers (29)
Baked Goods (60)
Baking (1)
Beer Recipes (4)
Beverages (5)
Breads (7)
Breakfast & Brunch (25)
Brunch (3)
Budget Cooking (8)
Cakes (2)
Chinese_Foods (0)
Dessert (10)
Diabetic Diets (1)
Dinner (22)
Down Home & Delicious! (21)
Drinks (1)
Ethnic (38)
Fish (5)
Fish And Seafoods (32)
Fruits, grains & veggies (14)
Generous Husband Tips (4)
Holiday Foods (86)
I'm Feeling Crazy (17)
Jam, Jellies and Preserves (2)
Lunch (12)
Main Dishes (146)
Menus (2)
Miscellaneous (14)
On the Side (69)
Organic (8)
Pasta (17)
Poultry (0)
Red Meat (3)
Rice Dishes (1)
Salads (7)
Snack (0)
Snacks & Appetizers (28)
Soups & Stuff (70)
Special Diets (27)
Spice Aroma (0)
Sweets & Desserts (42)
The Healthiest Foods (3)
Vegetable Dishes (2)
Weight Management (27)

A brief history of the WASP
 
Subscribe!
Get free recipes in your email. Enter your email address below to sign up.


Recipe info
Category: Sweets & Desserts
Rating: 5.00
Contributor: fox6fan
Share this Recipe on Facebook:
Print this recipe

Key Lime Pie
Though almost everyone who's ever had a slice of Key lime pie comes back for more, not many people really know anything about this Florida favorite. For instance, did you know that Key limes are not the same as the limes found in your super-market? They are smaller and more tart and are not green, they're yellow. Key limes originated on the Yucatan Peninsula and were transplanted to the Florida Keys, where they grow readily. Read on for a recipe to tempt your taste buds!

4 to 6 eggs, separated
1/3 C. key lime juice
1 tsp. rind from limes
1 can condensed milk (not evaporated)
1 9-inch pie crust
1/2 pint heavy cream
Sugar to taste



In a large mixing bowl beat egg yolks until creamy yellow. Add condensed milk, mixing well. Add the lime juice and rind until well blended; the mixture should thicken. In another bowl, beat the egg whites until stiff -- the stiffer the better. Fold into lime mixture; do not beat. Pour the filling into the pie shell and freeze for at least 3 - 4 hours.

The pie freezes well, and can be frozen up to a week. Before serving, beat the heavy cream until thickened, adding sugar as desired. Frozen or canned whipped cream can also be used. To serve, remove from freezer 15 - 20 minutes in advance, to make cutting easy. Garnish with whipped cream. Yield: 6 - 8 servings.

Email this recipe to a friend
Your email address:
Your friends address:
Recieve recipe s in your email.    

Rate this recipe

Very good

Good

Average

Poor

Very Poor


Yellowhammer Insurance, Inc. An Independent Insurance Agency serving Alabama, Georgia, Tennessee and Mississippi!!