Sunday, July 22, 2007

Lime Meringue Pie

Lime Meringue PieOkay I totally cheated with this one and used a pre-made Pillsbury pie crust. So sue me. I am a big fan of lemon meringue and when I decided to make one I got this brilliant idea. Why not make it a LIME meringue pie? Why not? I love lime even better than lemon and what could be better?

The result? Not quite as creamy as a key lime pie but light like lemon meringue. The best of both and fresh and great for summer. You can always use your grandmother's famous pie crust recipe or buy a frozen one, here's the recipe for the filling and when it comes to the meringue more is always better.

6 tablespoons cornstarch
1 1/2 cups sugar
1/4 teaspoons sugar
1/2 cup cold water
1/2 cup fresh lime juice
2 drops of green food coloring
1 1/2 cups boiling water
3 tablespoons butter
3 egg yolks

for meringue:
6 egg whites
1/2 teaspoon cream of tartar
pinch of salt
1/2 cup sugar
1 teaspoon vanilla extract

In a saucepan combine the first three things then gradually stir in the cold water and lime juice then the boiling water. Place over a medium heat and bring to a boil, stirring constantly to prevent lumps. Cook until thick, about five minutes. Remove from the heat, add the butter and stir until it melts. Beat the egg yolks in a small bowl and add a quarter cup of the hot mix to the yolks, stirring to combine. Then return the whole thing to the pan and cook until thick about one minute longer. Let cool for 15 minutes and pour into a cooked pie shell.

For the meringue, whip the egg whites over a pan of simmering water until warm to the touch and beat until foamy. Add the cream of tartar and the salt and continue beating until the whites form soft peaks. Add the sugar, 1 tablespoon at a time beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form. Spread the meringue over the filling, sealing the meringue carefully to the edge of the shell to prevent shrinking. Bake until browned, at 350 for about 10 minutes. Don't refrigerate.

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14 comments:

jen said...

yum, as always when i visit, i leave hungry for something..a story, a fabric, food.

Lynnae said...

Oh yummy! I may just have to make one for my family! I think I have all the ingredients...even the Pillsbury Pie crust!

mAsOn & tErrI's mOm said...

YUMMY!! I love Key Lime!!!

Tracie said...

Are you telling me that there's a real way to make pie crust other than the kind in the box?

dcrmom said...

Omigosh. YUM.

la bellina mammina said...

Looks yummy! Thanks for sharing - gonna try this one.

kddub said...

yummy, anything lime and pie= good!

Corrie said...

I don't think I ever knew not to refrigerate the pie - does that go for lemon meringues as well?

I'm craving some lemony/limey sweetness now.

Ellen said...

Yumming. My husband loves lime!

eeMOMS.com blapher said...

Using the boxed pie crust is soooo easy! Plus, it tastes just as good as (if not better than) the homemade pie crust. Thanks for the yummy recipe!

-Blapher Karen

PunditMom said...

If the cooking gods had meant for your to make pie crust from scratch, you would not be able to but ready-made in the store! ;)

my4kids said...

Ooh that looks yummy!

Jthemilker said...

Oh my goodness... I'm drooling!

greek pies recipes said...

It doesn't matter if the pie is sweet or salty, I absolutely can survive by eating only pies. My ideal day consists of getting up in the morning and having a piece of pecan pie with coffee for breakfast. Then having a piece of tyropita the Greek cheese pie for lunch and just keep “pieing” it up all day long.