Key Lime Pie Ny Times

Title:
Key Lime Pie Ny Times

Yield:
8 Servings

Categories:
Pastries,
Pastry




Ingredients:





     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


          -juice


          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


 desired.


 Recipe by: The Original New York Times Cook Book


 


 Posted to TNT Recipes Digest, Vol 01, Nr 960 by jaclyn@itexas.net (Jack


 Dickson) on Jan 23, 1998