Daily Recipe 07/24/03 : Key Lime Pie
New York City

Key Lime Pie recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Stir Fried, Seafood, Pie, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 07/24/03 : Key Lime Pie
"Key Lime Pie"
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3 egg yolks, lightly beaten
1, 14 ounce can sweetened condensed milk
2/3 cup freshly squeezed lime juice
1/2 teaspoon grated lime rind
Few drops of green food coloring (optional)
1 baked 9 inch pie shell
1 cup heavy cream, whipped with 2 tablespoons sugar, preferably superfine sugar, or 3 egg whites and 4 tablespoons sugar

Combine the beaten egg yolks and the condensed milk and beat just enough to blend.  Add the lime juice and rind and mix well;  filling will be soft. Color if you wish with a few drops of green food coloring and turn into a baked pie shell. Spread whipped cream over the filling, touching the pastry edges and covering the filling completely.  The pie topped with whipped cream needs no further baking. But chill for at least 4 hours or overnight before serving.  If you top the pie with meringue, chill, then beat egg whites until stiff and beat in sugar, 1 tablespoon at a time, beating well after each addition.  Spread the meringue over the filling, touching pastry edges. Bake in a preheated slow oven at 325 degrees for 10 minutes or until golden. Makes 1 - 9 inch single crust pie.
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