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MINI KEY LIME MERINGUE PIE


for my father-in-law's birthday, i didn't have time to think about baking...so i went to my local pie shop to get him an assortment of his favorites: cherry, apple, key lime, & banana cream. i was actually really disappointed in myself for not making my own pie to celebrate his day...it's my ambitious drive that gets me to attempt things i never have. so, i chose to make the key lime pie for two reasons: 1) it's the father-in-law's absolute favorite and i've never seen anyone make one for him since i've been around (8 years) and 2) that was the least favorite of the slices i brought from the local pie shop...and i felt it needed some redemption. i also needed an excuse to finally use my mini keebler graham cracker crusts. by the way, he said it was the BEST he ever had...he was a little intoxicated so this statement may be slightly exaggerated.

MINI KEY LIME MERINGUE PIE
posted on plum pie by brooke on april 2011

CRUST (i cheated and used prepackaged crusts)
  • 1 1/3 c graham cracker crumbs
  • 1/3 c sweetened shredded coconut (dethawed)
  • 2 T sugar
  • 5 T butter, melted
preheat oven to 350°F. lightly butter a 9-inch pie pan OR 4 mini tart pans.

in a bowl, combine graham cracker crumbs, coconut, sugar, and melted butter. press the mixture into the bottom and up the sides of the pan(s), stamping down the crumbs to form an even crust. bake for 8-10 mins until lightly golden. reserve and prepare filling.

FILLING
  • 4 egg yolks (reserve the whites for the meringue topping)
  • 1/4 t cream of tartar
  • 1 14-oz can of sweetened condensed milk
  • 1 c key lime juice
  • 3 T key lime zest (optional, but it's best to get the zest before squeezing the juicing from the limes)
in a mixing bowl, whisk together the egg yolks and cream of tartar. whisk in the sweetened condensed milk. gradually whisk in the lime juice until well combined. stir in lime zest, if using. pour mixture into the prepared shell(s).

bake for 15 mins, until filling is just set. remove from the oven, cool completely, and refrigerate for several hours or overnight. before serving, prepare topping.

MERINGUE TOPPING
  • 4 egg whites
  • 1/4 c sugar
  • 1 t vanilla extract
  • pinch of salt
place egg whites in mixing bowl and beat on medium speed until the egg whites form soft peaks, about 2-3 mins. slowly add sugar, vanilla, and salt. beat until the whites form stiff, glossy peaks, another 1-2 mins. do not over mix or the whites will dry out.

place meringue in a piping bag fitted with a star tip and pipe the meringue onto the chilled key lime pie in dollops that run in concentric circles, completely covering the top of the pie. OR, spread the meringue on the pie and using the back of a spoon, create peaks and dips in topping, or swirl like i did.

use a blow torch to caramelize the meringue. OR, broil the pie under the oven broiler until golden brown (watch carefully because the meringue will burn easily).



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