"Cooking Rule... If at first you don't succeed, order pizza" Anonymous.

     So.... This past year I have tried multiple styles and recipes. Some successful, and others needed to be traded out with pizza. Anywho, Key lime pie with meringue topping. Don't let this little yellowish green pie intimidate you! It is not that hard. Once you get the hang of meringue (that sort of rhymed), you will be able to do it without looking at any cheat sheet. Just remember that little voice inside of your head saying "You Can Do Ittt!" You really can.

I use make pie crust made out of vanilla wafer cookies, but you can use graham crackers... or store bought.

Crust- (for a 9 or 10" pie pan)

40-45 vanilla wafers

4-6 tbs. melted butter

Pour melted butter into the crushed cookies. Press mixture into the pie pan (go up the sides!) and chill until set.

Key Lime Pie

3 large egg yolks (Keep the whites for meringue!)

1 (14 oz) can sweetened condensed milk

2 tsp. grated lime zest

1/2 c. freshly squeezed lime juice (though it is key lime pie, I have not yet used key limes.  I have only used regular limes)

1/2 c. heavy cream

1 prepared pie crust

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and heavy cream. Pour the filling into the crust and bake about 30 mins. or until firm. Remove pie from oven.

The color will be yellowish because of the condensed milk unless you add green food coloring.

Meringue

4 egg whites

6 tbsp. sugar

1/2 tsp. cornstarch

1/8 tsp cream of tartar per egg white (1/2 tsp. total)

pinch salt

While your pie is baking, as if you have nothing else to do, in a medium bowl, beat the egg whites on a high speed until soft peaks form. They shouldn't really be liquidy, more frothy/foamy. In a second bowl, combine the sugar, cornstarch, cream of tartar, and salt. 

Add the sugar mixture, a little at a time, to the egg whites, beating after each addition. I personally think this is the most important step to follow with meringue. The reason you want to add it in little bits at a time, I do 1tsp, is so you don't weight down the egg whites back to liquid. 

Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling and create peaks. And bake for 10-12 minutes then put on a low broil until the peaks are golden brown. (you can torch it, but I never have.) 

Your pie is done:) Congratulations.... you just made meringue!   

  

Sorry I didn't get any pics of the inside! 

Anna  .V.