Recipe: Key Lime Pie (cooked filling, no condensed milk or gelatin)

KEY LIME PIE

1 cup plus 6 tbsp. sugar, divided use
1/4 cup flour
3 tbsp. cornstarch
1/4 tsp. salt
2 cups water
3 eggs, separated
1 tbsp. butter
1/4 cup fresh or bottled key lime juice
Grated rind of 1 lime or lemon
1 (9-inch) pie shell, baked

Combine the 1 cup sugar, flour, cornstarch and salt in a saucepan and gradually stir in the water. Cook, stirring constantly, until thickened.

Gradually stir the mixture into the beaten egg yolks, return to low heat and cook, stirring, for 2 minutes.

Stir in the butter, lime juice and rind; cool slightly. Pour into the baked pie shell and cool.

TO MAKE THE MERINGUE:
Raise oven temperature to 425 degrees F.

In bowl at high speed beat egg whites, adding remaining 6 tablespoons sugar, 1 tablespoon at a time, until stiff. Spread over filling.

Bake 4-5 minutes or until golden. Chill at least 8 hours.

Makes 1 pie, 6-8 servings

Hi Rita,

If this isn't the recipe you're looking for, let us know.

Happy Holiday Baking!

Betsy