Cook's Corner Recipe: 1950s Traditional Key Lime Pie
Posted on Thu, Jun. 19, 2008
From Linda Cicero's Cook's Corner
DESSERT
TRADITIONAL '50s KEY LIME PIE
• 6 eggs, separated
• 1 (14-ounce) can sweetened condensed milk
• ½ cup Key or regular lime juice
• 1 (9-inch) baked pie shell, cooled
• 1/3 cup sugar
Beat the egg yolks into the condensed milk. Slowly beat in the lime juice, blending well. Pour into pie shell. Refrigerate until set.
Heat oven to 350 degrees. To make meringue, beat egg whites until soft peaks form. Gradually add sugar, beating to stiff peaks. Spread meringue on pie, swirling it decoratively and sealing it to the pie shell at the edges. Bake 12 to 15 minutes, until meringue peaks are golden. Makes 8 servings.
Per serving: 435 calories (33 percent from fat), 16.1 g fat (6.2 g saturated, 6 g monounsaturated), 181.4 mg cholesterol, 11.2 g protein, 63.3 g carbohydrates, 0.5 g fiber, 287.6 mg sodium.
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