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Name: Key Lime Pie Ny Times
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: Meringue pie topping see below; 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; 9-inch Baked pie shell

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INGREDIENTS

Meringue pie topping ; see below
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
9-inch Baked pie shell

Servings

INSTRUCTIONS

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. Meringue Topping: Beat egg whites until light and frothy. Add the 1/4 teaspoon cream of tartar and continue beating until the whites are stiff enough to hold a peak. Gradually beat in 6 tablespoons sugar and beat until the meringue is stiff and glossy. Pile the meringue lightly on cooled pie filling, spreading it until it touches the edges of the pastry to prevent the meringue shrinking. Bake in a preheated hot oven (425 degrees) until the top is brown, 5-6 minutes. 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 Bakery-Shoppe Digest by jaclyn@itexas.net (Jack Dickson) on Apr 3, 1998

NOTES

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Key Lime Pie Ny Times

Meringue pie topping see below
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
 9-inch Baked pie shell

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. Meringue Topping: Beat egg whites until light and  frothy. Add the 1/4 teaspoon cream of tartar and continue beating until the  whites are stiff enough to hold a peak. Gradually beat in 6 tablespoons  sugar and beat until the meringue is stiff and glossy. Pile the meringue  lightly on cooled pie filling, spreading it until it touches the edges of  the pastry to prevent the meringue shrinking. Bake in a preheated hot oven  (425 degrees) until the top is brown, 5-6 minutes.    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 Bakery-Shoppe Digest by jaclyn@itexas.net (Jack Dickson) on Apr  3, 1998

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Nutrition

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Serving Size: 1 Serving (208g)
Recipe Makes: 8

Calories: 473
Calories from Fat: 110 (23%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 1.9g
Cholesterol 399.6mg		123 %
Sodium 133.4mg		5 %
Potassium 136.1mg		4 %
Total Carbohydrate 80.8g		24 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 80.6g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 473

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