Divine Lime Pie

Title:
Divine Lime Pie

Yield:
8 Servings

Categories:
Pastries,
Pastry




Ingredients:




-------------------------------MERINGUE
SHELL-------------------------------


          Butter, for greasing


     4 lg Egg whites, at room


          -temperature


   1/4 ts Cream of tartar


     1 c  Sugar





----------------------------------FILLING----------------------------------


     3 lg Limes


     4 lg Egg yolks


   1/2 c  Sugar


   1/4 ts Salt


     1 c  Heavy cream, cold



----------------------------------GARNISH----------------------------------


          Whipped cream


          Lime slices





 Meringue: Preheat oven to 275F. With butter, generously grease 9-in. deep


 dish pie plate. In a large bowl with electric mixer on high speed, beat egg


 whites and cream of tartar until foamy. Gradually beat in sugar, 1 tbsp. at


 a time, until stiff, glossy peaks form when the beaters are lifted. Pile


 into the pie plate. To create shell, using a rubber spatula, smooth


 meringue into an even layer over bottom and up sides of pie plate. Bake


 50-60 minutes or until meringue is firm and creamy white. Turn off oven;


 let meringue stand in oven with door closed, 1 hour. Let cool completely in


 pie pan on wire rack. Filling: Grate 1 tbsp fresh lime zest; reserve.


 Squeeze 1/3 cup fresh lime juice; set aside. In medium saucepan, whisk


 yolks until light and lemon colored; stir in sugar, lime juice and salt.


 Cook over medium heat, stirring constantly, until mixture thickens,about 5


 minutes; do not boil. Let cool. In chilled bowl, beat heavy cream until


 stiff yet billowy peaks form. Fold in lime filling and lime zest. Pile lime


 mixture in center of meringue shell, spreading to edges. Chill at least 4


 hours. Garnish with whipped cream and lime slices, if desired.


 


 NOTES : Adapted from   The Star of Texas Cookbook, by the Junior League of


 Houston


 Recipe by: McCall's May 1997 Posted to MC-Recipe Digest V1 #557 by lunchuck


 
on Apr 07, 1997