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Carmen's Key Lime Pie For Pesah Recipe
CarmenTurn
adapted for Pesah by Pam/Gator Pam
4 egg yolks
1 can sweetened condensed milk
1/4 cup key lime juice -- (1/4-1/2 cup) to taste *see Notes
1 graham cracker pie crust, 9 inch -- *see Notes
--Meringue--
4 egg whites
1/2 cup sugar
1 tsp vanilla
Combine 4 egg yolks, 1 can sweetened condensed milk and key lime juice to taste (1/4 to 1/2 cup). Mix well. Pour into a 9&334; graham cracker crust. Place pie in 350°F oven and bake 10 minutes.
In a separate bowl, make a meringue by beating 4 egg whites on high, gradually adding 1/2 cup sugar and 1 tsp vanilla.
Remove pie from oven and top with meringue, returning to 350F oven for 10-15 minutes or until meringue is golden brown.
Per Serving (excluding unknown items): 358 Calories; 13 g Fat (33.1% calories from fat); 7 g Protein; 53 g Carbohydrate; trace Dietary Fiber; 119 mg Cholesterol; 250 mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Fat; 3 1/2 Other Carbohydrates.
NOTES: Here's my Key Lime Pie recipe. It's one that most Key Westers use, though the original recipe calls for a regular pastry pie crust. I like the sweetness and ease of the graham cracker crust, so I use it.
This pie is also topped with meringue; real Key Lime Pie isn't served with whipped cream. It just doesn't compliment the tartness of the pie, and it usually melts all over the place.
Also, don't use regular Persian (green) lime juice. The taste is completely different. You should be able to find key lime juice on the juice aisle at your grocery store if you don't have access to real key limes that you can squeeze.
You can tell your family that this is the ORIGINAL Key Lime Pie recipe! Won't they be impressed! Enjoy! ;-)
Pam's Notes April, 2003: To make this recipe kosher l'pesah, be sure to verify the sweetened condensed milk is made with only milk and sugar, no corn syrup. If you can find hehshered klp sweetened condensed milk, go for it.
Rokeach has come out with a sweetened matzah meal pie crust in a disposable pie tin that I substituted for the graham cracker crust. I recommend baking the pie crust per the label directions for about seven minutes. Do not tilt the pie tin once the lid is removed, and do not attempt to brush with egg prior to baking, as I ruined a crust doing so. It is very lightly pressed and shaped into the pie tin, and will crumble easily.
I found it virtually impossible to find klp vanilla extract; only Spice Islands had pure vanilla extract without corn syrup in it, and the alcohol is most likely a grain derivative, making it hometz. We have no kosher only markets here in Gator Town, so I don't know of the availability of klp vanilla extract in a kosher market, but I did find a good size can of klp vanilla sugar at Publix, for $2.99. I attempted using an equal amount of the vanilla sugar for the white sugar specified in the recipe, and left the vanilla extract out completely, and it worked well.
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