Key Lime Pie

This is a vintage Key Lime Pie recipe adapted from one that I found in a pamphlet published in 1946.  Florida Keys Cooking is a pamphlet of native recipes compiled by Patricia Atman and self published in Patricia’s Notebook in 1946.

While similar to a traditional Key Lime Pie, it differs in that stiffly beaten egg whites are folded into the condensed milk and egg yolk mixture.  Folding in the beaten egg whites gives the pie a light, mouselike texture.  This pie is not as sweet as some of the other versions.

Key Lime Pie

1 9-inch deep dish pie crust, baked

Filling

4 eggs, separated
1 14 ounce can Condensed Milk
1/2 cup lime juice
1 tablespoon grated lime zest

Preheat the oven to 350 degrees F.

Beat the yolks of 4 eggs along with the white of one of the eggs, until thick.  Add the condensed milk and beat again until mixed in.  Add the lime juice and zest, and beat until thick.

In a separate mixing bowl, beat the 3 remaining egg whites until stiff peaks form.  Fold the beaten egg whites into the egg yolk and condensed milk mixture.  Pour into the prepared pie crust and bake about 15-20  minutes or until the pie is set.

Remove from the oven and cool on a wire rack.  Refrigerate overnight before slicing. Serve with sweetened whipped cream and garnish with lime slice and zest, if desired.  

Notes:
I used the fresh limes (Persians) which are readily available in USA markets since Key limes are not usually available.

My Spring became a lot brighter a couple of days ago when a beautiful Baltimore Oriole stopped by.  They are such beautiful birds.

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