Key Lime Angel Pie
3 EGG YOLKS 1 can (14 oz.) sweetened condensed milk 1/2 cup fresh Key lime juice 1-1/2 tsp. freshly grated Key lime peel 1 baked Meringue Pie Shell
Yields: 8 servings
- Nutritional Information
Good Source: Protein, Calcium and Choline
Total Fat: 6 g
Saturated fat: 3 g
Polyunsaturated fat: 0 g
Monounsaturated fat: 2 g
Cholesterol: 86 mg
Sodium: 87 mg
Carbohydrates: 48 g
Dietary Fiber: 0 g
Protein: 6 g
Vitamin A: 232.1 IU
Vitamin D: 16.9 IU
Folate: 16.8 mcg
Calcium: 152.8 mg
Iron: 0.3 mg
Choline: 88.6 mg
BEAT egg yolks, milk, lime juice and lime peel in heavy medium saucepan until blended. COOK over low heat, stirring constantly but gently, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.
COOL quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling. PRESS piece of plastic wrap onto surface of custard to prevent a “skin” from forming. Refrigerate until thoroughly chilled, at least 1 hour.
SPREAD lime custard evenly in meringue pie shell before serving.
Light and smooth, Key Lime adds a hint of citrus to your palate. The meringue shell makes this a gluten-free dessert.
Substitution: If Key limes are not available, use regular limes.
For neat slices, dip knife into glass of water, letting excess water drip off, before each cut.
Refrigerate pie, covered, several hours or overnight, to develop full flavor and to soften meringue.