Key Lime Pie Ny Times

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Title: Key Lime Pie Ny Times
Yield: 8 Servings
Categories: Pastries, Pastry


1 c Sugar
1/4 c Flour
3 tb Cornstarch
1/4 ts Salt
2 c Water
3 lg Eggs; separated
1 tb Butter or margarine
1/4 c Fresh or bottled key lime
Grated rind of 1 lime
Baked 9-inch pie shell
Meringue pie topping

Combine the 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, two minutes. Stir in the butter, lime juice and rind and cool
slightly. Pour into the baked pastry shell and cool. Top with meringue and
brown in the oven.

NOTES : 1. You may use your own pie crust recipe, including crumb crusts if
Recipe by: The Original New York Times Cook Book

Posted to TNT Recipes Digest, Vol 01, Nr 960 by (Jack
Dickson) on Jan 23, 1998