[color=#000000
ost_uid0]pie.
Sax's recipe for Key Lime Pie:
1 - 9" Graham cracker pie crust (if you croose to make crust yourself - recipe upon request
)
1 - 14oz Can of sweetened condensed milk
3 Eggs, separated
1/2 Cup Key Lime Juice (not Lime Juice, [b
ost_uid0]Key Lime[/b
ost_uid0] Juice)
5 Tablespoons Sugar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/4 teaspoon cream of tartar (since this is expensive - I sub. 1 tablespoon extra of Key Lime Juice)
Combine condensed milk, egg yolks and key lime juice. Blend until smooth. Pour filling into pie crust and set aside. In a seperate, large, [b
ost_uid0]clean[/b
ost_uid0] bowl, beat egg whites and cream of tartar (or key lime juice) until sofe peaks form. Beat in sugar, 1 tablespoon at a time, vanilla, and almond until stiff peaks form, taking care not to disturb the meringue. Pile meringue on top of pie filling, making sure to seal in filling by covering the crust edge completely. Bake at 350º for 10 minutes. Allow to stand for 10 minutes before refrigerating.[/color
ost_uid0]