Wednesday, May 05, 2010
Short-Cut Lime Pie
Here's the easier version of Key Lime pie that I promised yesterday. It's part of My Mom Tribute Recipes week, featuring more of her favorites. This recipe is the 'daughter version' with yesterday's more elaborate one being the 'mother version' according to the Farm Journal's Complete Pie Cookbook. This one looks like it could be made with regular limes, not just key limes, but I'm sure it's tasty!
'You can fix it in the morning and chill it to serve in the evening.' Who has time in the morning? haha Must be a really quick and easy one. We'll see...
Baked 8" pie shell
1 (15 oz.) can sweetened condensed milk
1 tsp. grated lime peel
1/3 c. lime juice
1 drop green food color (precise measuring, everyone!)
2 egg yolks
Meringue (2 egg whites)
Combine sweetened condensed milk (not evaporated milk), lime peel and juice and food color; blend until smooth and thick. Stir in egg yolks and blend well.
Pour into pastry shell and top with meringue. (Again, it refers us to an earlier chapter on making perfect meringues. )
Bake in moderate oven (350F) 12 to 15 minutes, or until lightly browned. Cool away from drafts 2 - 3 hours before cutting.
Drafts in my house are made by running boys.
Perfect Meringue for Topping Pies
2 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
1/4 tsp. vanilla
1/4 c. sugar
(add incrementally for 9" and 10" pies)
Have egg whites at room temperature to obtain greatest volume. Place them in a medium bowl with cream of tartar, salt and vanilla.
Beat with electric or hand beater, at medium speed, until entire mixture is frothy. Do not beat until eggs stiffen.
Add sugar, a little at a time, beating well after each addition. Do not underbeat. Beat until sugar dissolves to help prevent beading (those brown syrup drops on top) (yikes). To test, rub some of the meringue between your fingers to see if it's still grainy. The grains are undissolved sugar. Continue to beat until stiff, pointed peaks form when you lift beater slowly.
Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inner edge of crust to seal all around. This prevents shrinkage. Pile remainder of meringue in center of pie and and spread to meet meringue around edge. (This sounds messy.) If the filling is not covered completely, the oven heat may cause it to weep. (Stirring the cooked filling may cause it to weep; water will collect under the meringue.) (That would make me weep.) Lift up meringue over pie in points with back of teaspoon. (ok...)
There's a version for Country-Style Meringue for really high meringues. Wow.