Florida Lime Pie

Ingredients

• 1½ cup graham-cracker crumbs
• ¼ cup sugar
• ⅓ cup margarine or butter, softened
• 1 can 14-ounce sweetened condensed milk
• ½ cup lime juice, preferably extracted from Key limes
• 2 tsp grated lime peel
• 2 large eggs, separated
• optional green food coloring
• 1 cup heavy or whipping cream
• lime slices for garnish

Method

1. Preheat the oven to 325 degrees F. In a 9-inch pie plate, with your hand, mix the graham-cracker crumbs, sugar and margarine or butter; press the mixture onto the bottom and up the side of the pie plate, making a small rim.
2. In a medium bowl, with a wire whisk or fork, stir the sweetened condensed milk with the lime juice, grated lime peel and egg yolks until the mixture thickens. If liked, add green food coloring to tint the mixture pale green.
3. In a small bowl, with a mixer at high speed, beat the egg whites until stiff peaks form. With a rubber spatula or wire whisk, gently fold the egg whites into the lime mixture.
4. Into the piecrust, pour the lime filling; smooth the top. Bake the pie 15 to 20 minutes until the lime filling is just firm.
5. Cool the pie on a wire rack, then refrigerate until well chilled, about 3 hours.
6. In a small bowl, with a mixer at medium speed, beat the heavy or whipping cream until stiff peaks form. Pipe or spread the whipped cream around the edge of the filling. Garnish the pie with lime slices.

Notes

Begin 4 1/2 hours before serving or early in the day. 8 servings. From Pauline Patterson (Mar '92).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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