Lime Pie, from Bruce Moffitt


For two pies, make pie crust, separate into two batches, roll and place in two pie tins. Poke holes in the bottom of the pie crusts and bake until slightly brown, approximately 10-12 minutes in 350 oven. Cool.

Separate 6 eggs placing the yolks in one bowl and the whites in another, preferably copper. (Whites whip better in a copper bowl). Be absolutely certain that you do not get any of the yolk or any trace of oil in the bowl which contains the egg whites.

Whisk yolks until light yellow in color and add to the yolk mixture, one can at a time:

3 cans Eagle Brand condensed milk, whisking well after each one

To this mixture, whisking after each addition, add in 3 parts:

1 scant cups fresh lime juice and zest of 3 limes.

In the copper mixing bowl add a dash of salt, or a tiny pinch of cream of tartar, to egg whites and beat until stiff but not dry.

Fold egg white mixture into egg yolk mixture using slow smooth strokes which blend the whites in without breaking them down. For more on how folding is done, see Chocolate Mousse recipe. Do not over mix.

When mixture is blended, pour into baked pie crusts. Bake at 350 for 10 Min. Cool.

The egg whites can also be treated as a Meringue and baked at 475 on top of the pie for a couple minutes, until lightly browned.

Serve topped with whipped cream.

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