KTK Key Lime Pie With Almond Graham Crust |
| 1 cup zweibacks or graham
crackers; crumbs (see Alternative)
2/3 cup almond flour; toasted lightly, cooled 1/4 cup unsalted butter; melted and cooled 1/4 cup sugar 6 large eggs, room temperature; separated 2 14 oz cans sweetened condensed milk 1 cup Key lime juice; fresh squeezed 2/3 cup sugar A premade graham cracker crust is a good alternative to the almond/graham crust. Make the crust: In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350 deg F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack. In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350 deg F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours. A sweetened whipped cream topping does well in place of the meringue - especially in humid weather. Makes 1 pie.
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