Cook's Corner Recipe: Fern Inn Key Lime Pie
Posted on Thu, Jul. 03, 2008
From Linda Cicero's Cook's Corner
DESSERT
FERN INN KEY LIME PIE
• 1 (14-ounce) can sweetened condensed milk
• 6 eggs, separated (see note below)
• ½ cup Key lime juice
• 1 tablespoon cream of tartar
• 1 cup sugar
• 1 baked 10-inch pie shell (two 8-inch shells may be substituted)
Whip condensed milk and egg yolks together until light and creamy (regular electric beater, medium speed, about 8 minutes). Add the Key lime juice; let rotate at low speed for 1 second. Fold a few times with rubber spatula to be sure juice is thoroughly blended. Pour into baked pie shell; let stand.
Beat the egg whites with the cream of tartar for five full minutes. Add the sugar and beat 5 full minutes. Put on pie and brown in 350-degree oven (about 8 minutes, on middle rack). Chill before serving. Makes 10 servings.
Note: To avoid any risk of salmonella, you may wish to use pasteurized eggs such as Davidson's Safest Choice, available at Publix.
Per serving: 370 calories (29 percent from fat), 12.2 g fat (5.3 g saturated, 4.6 g monounsaturated), 145.1 mg cholesterol, 8.7 g protein, 57.8 g carbohydrates, 0.2 g fiber, 200.3 mg sodium.
Join the discussion
The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Not a registered user? It's Free!
Register here. Thank you for taking the time to offer your thoughts.
