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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Very good. For best results use fresh key limes, not bottled juice. You can also use the more common Persian limes. You will need fewer limes, approximately 2 1/2 to 3. Ingredients:
1 (9 inch) graham cracker crust (prepared) |
1/4 cup key lime juice (approximately 6 key limes) |
1/2 cup coconut milk (thai kitchen) |
10 ounces sweetened condensed milk or 10 ounces fat-free sweetened condensed milk |
4 egg yolks |
1 teaspoon green food coloring (optional) |
3 egg whites |
1/8 teaspoon salt |
3 egg whites |
1/4 cup sugar |
Directions:
1. Preheat oven to 250°F.
2. In a large mixing bowl, mix lime juice, coconut milk, condensed milk, egg yolks, and food coloring on low speed of mixer until well-blended (it should be creamy and slightly thickened) about 2 minutes.
3. In small mixing bowl, beat 3 egg whites until stiff peaks form.
4. Fold into filling mixture along with salt.
5. Pour into pie crust and spread evenly.
6. Bake for 6 minutes.
7. While this is baking, beat remaining egg whites until stiff; gradually add 1/4 cup sugar, beating to stiff peaks again.
8. Cover pie with this meringue, then return the pie to the oven until the meringue is golden brown (3 minutes).
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