Key Lime Pie with Almond Crumb Crust
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|2/3 calmonds; Blanched, toasted|
|; cooled completely and ground fine in a food processor|
|1/4 cunsalted butter|
|3 lgEggs; separated, the whites at room temperature|
|1 14-oz cnsweetened condensed milk|
|FOR THE CRUST|
|1 cZweiback crumbs; or graham|
|1/2 cKey lime juice; (available at specialty food shops) or fresh lime juice|
Key Lime Pie with Almond Crumb Crust Preparation
Make the crust: In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack. In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours. Gourmet April 1990
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