KEY LIME PIE
4 eggs, separated
1 (14-ounce) can sweetened
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1/2 cup Key or regular lime juice
1/2 teaspoon cream of tartar
1 9-inch graham cracker
4 tablespoons sugar
FOR THE SAUCE:
1 cup sugar
1 cup Key or regular lime juice
Makes 8 servings.
Pie: Heat oven to 325 degrees. Beat the egg yolks on high speed until thick and light in color. Turn off the mixer and add the sweetened condensed milk. Mix on low speed. While mixer is still on low, add half the lime juice, then the cream of tartar, then the remaining lime juice. Mix until blended.
Pour filling into frozen crust. Bake 10 to 15 minutes, until filling is set and center is firm and dry to the touch. Cool pie to room temperature. Place in freezer for at least 3 hours before topping with meringue.
Meringue: Heat oven to 500 degrees. Heat egg whites in a double boiler with the 4 tablespoons of sugar, stirring often, until they reach 110 degrees (a bit more than lukewarm to the touch, if you don't have a thermometer).
Remove from heat and beat on high speed until fairly stiff peaks form. Spread on frozen pie, forming peaks with your spoon. Place in oven about 5 minutes, watching carefully, until meringue peaks are golden. Return pie to freezer.
Sauce: Whisk the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat. Cook about 2 minutes, until sugar has dissolved but mixture has not started to brown. Remove from heat and allow to cool slightly before whisking in the lime juice. Makes about 2 cups.
Cut pie in wedges and top each with a few spoonfuls of sauce.
Nutritional information per serving (with 2 tablespoons sauce): 480 calories (29 percent from fat), 15.8 g fat (5.9 g saturated, 5.9 g monounsaturated), 128.5 mg cholesterol, 9.8 g protein, 77.5 g carbohydrates, 0.6 g fiber, 291.4 mg sodium.