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|
|Baked Meringue Pie Shell3 egg whites, room temperature
|1/4 tsp cream of tartar|
|3/4 cup sugar|
|1/2 tsp vanilla|
|Meringue Pie ShellHeat oven to 225°F. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add sugar, 2 Tbsp at a time, beating after each addition until sugar is dissolved before adding the next. (rub a bit of meringue between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in stiff peaks. Beat in vanilla.
|Spread meringue on bottom and sides of greased 9-inch pie plate with back of spoon, building up edge to form a rim.|
|Bake in 225°F oven until firm and wooden pick inserted in center comes out clean, 1 to 1 1/2 hours. Turn off oven. Let dry in oven, with door closed, until cool and crisp, at least 1 hour. Store, in pie plate, in tightly sealed container at room temperature. Fill just before serving.|
|Key Lime FillingBeat egg yolks, milk, lime juice and lime peel in a heavy 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.|
Copyright © 2011 Aisle7. All rights reserved.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2013.
Important Walmart Disclaimer: The recipes appearing on the Site are either user-submitted or content generated from another third party. Walmart.com does not sponsor, recommend, or endorse any specific recipe.
All content, including but not limited to, recipe and health information provided in In Stores Now, is for educational purposes only. Such content is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. Such content does not cover all possible side effects of any new or different health program. Consult your medical professional for guidance before changing or undertaking a new diet or exercise program. Advance consultation with your physician is particularly important if you are under eighteen (18) years old, pregnant, nursing, or have health problems.
If you have dietary restrictions and/or allergies, always read the ingredient list carefully for all food products prior to consumption. Allergens and their derivatives can have various names and may be present in some food brands but not others. If the ingredient list is not available on the food product, check with the food manufacturer, or do not consume the product. If you have a food allergy, speak to your physician and/or a registered dietitian for a comprehensive list of foods and their derivatives to avoid prior to using any recipe from Walmart.com. Neither the author nor Walmart.com assumes any responsibility for errors, omissions or contrary interpretation of the subject matter herein.