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Grandma Jean’s Key Lime Pie Recipe

Grandma Jean's Key Lime Pie Recipe
 
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Recipe type: Dessert
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Ingredients
  • 4 egg yolks
  • 6 egg whites
  • 1 can sweetened condensed milk
  • ½ cup fresh lime juice (about 6 or 7 limes)
  • ¾ cup sugar
  • ½ tsp. cream of tartar
  • 9” pie shell, baked
Instructions
  1. Beat egg yolks & slowly blend in condensed milk.
  2. Add lime juice. Mix well.
  3. In large bowl, add cream of tartar to egg whites and beat until it starts to thicken.
  4. Continue beating, adding sugar a little at a time. Beat until stiff peaks form.
  5. Take 6 Tablespoons of this mixture and mix into filling.
  6. Pour filling into pie crust. Put meringue on top of crust & mixture.
  7. Bake at 350 until lightly browned - about 7-8 minutes.
  8. *CRUST*
  9. From Betty Crocker, make the baked 2 crust recipe. I tend to use ¾ of the recipe. (The whole thing makes the crust too thick, but half isn’t quite enough.)
  10. cup Gold Medal® all-purpose flour
  11. ½ teaspoon salt
  12. ⅓ cup plus 1 tablespoon shortening
  13. to 3 tablespoons cold water
  14. Heat oven to 475ºF.
  15. Mix flour and salt in medium bowl.
  16. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.
  17. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  18. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  19. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  20. Trim overhanging edge of pastry 1 inch from rim of pie plate.
  21. Fold and roll pastry under, even with plate; flute as desired.
  22. Prick bottom and side of pastry thoroughly with fork.
  23. Bake 8 to 10 minutes or until light brown; cool on wire rack.

By Kelly Seifert

Baking since before I could walk.

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