Beware the Pies of March: Lime Meringue

Now as readers know, I do like me some food dye, just like many vintage recipes request. But this - even on St. Pat's Week - is pretty neon and unappealing. But - yesterday was National Pi Day. I did not find that out from math sites or blogs - but rather from the several friends who sent me notes about it, asking why I was not discussing pie. I also got a nice email from the Pillsbury company about Pies for Pi Day. Everything has a food tie in, it seems.  If you like Pie, though, more is coming - there is a week in April planned where Pie Party is planned to celebrate the new book from a beloved friend, Anne Ylvisaker.

I did not have time to blog yesterday as I'm wrestling with another asthma situation. Get ready for the return of the wee morning hours blogging as I start taking steroids again. I need them, though, as I have lots of shows and fun teen events at work this week! Tonight I'm going to the Green Hills PL to discuss Vintage Cookies and Candies. But back to Pi(e) as it was listed.

This is from Betty Crocker's Pie and Pastry Book, 1968. To make Lime Meringue, a recipe for Lemon Meringue has been altered slightly.

Lime Meringue Pie

9-inch baked pie shell

1 1/2 cups sugar

1/3 cup cornstarch

3 egg yolks, slightly beaten

1 1/2 cups water

2 teaspoons grated lime peel

1/4 cup lime juice

1 or 2 drops green food coloring (I think they used more, though...)

Meringue for 9 inch pie

Bake pie shell. Heat oven to 400.  In saucepan blend sugar and cornstarch.  Combine egg yolks and water; stir gradually into sugar mixture.  Cook, stirring constantly, over medium heat until mixture thickens and boils.  Boil and stir 1 minute.  Remove from heat; stir in lime peel and juice and food coloring.  Immediately pour into baked pie shell. Heap meringue on hot pie filling; spread over filling, carefully sealing the meringue onto edge of crust to prevent shrinking or weeping (from you or the pie).  Bake about 10 minutes or until delicately browned.  Cool pie away from draft (or in my house, away from the young boys running around causing drafts).

Pie Meringue

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 tsp. vanilla

Beat egg whites and cream of tartar until frothy.  Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat. Beat in vanilla.