Key Lime Pie

 

This is another recipe by Craif Clairborne of the New York Times. Hi-Ho was a big fan of his work.  

 

Ingredients

 

1 cup sugar

1/4 cup flour

3 Tablespoons cornstarch

1/4 teaspoon salt

2 cups water

3 eggs, separated

1 Tablespoon butter

1/4 cup fresh or bottled lime juice

Zested rind of one lime

Baked 9 inch pie shell

Meringue pie topping (see below), ingredients:     

¾cup heavy whipping cream

1½ tablespoons confectioners’ (or granulated) sugar, plus more to taste

¼teaspoon kosher salt (such as Diamond Crystal) or ⅛ teaspoon table salt

1 or 2Key limes, to zest for garnish

 

 

Process

 

1. Combine the sugar, flour, cornstarch, , and salt in a saucepan and gradually stir in the water.  Cook stirring constantly until thickened. 

 

2. Beat the egg yolks. Gradually stir in the mixture from step one. Return the heat to low and cook, stirring, another two minutes

 

3. Stir in the butter, lime juice, and rind and cool slightly. Pour into the baked pie shell and cool.  

 

Meringue topping:

4. Just before serving, make the topping: In a large bowl, beat the cream, confectioners’ sugar and salt with an electric mixer on medium-high speed until you have stiff peaks, about 2 minutes. Top the chilled pie with the cream, and then finely grate lime zest on top to garnish. Slice and serve. Leftovers will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for up to one month.