Persian Lime Pie

Here is another tasty dessert you simply must try.

(I hoped to make a key lime pie, but as it happened the key limes available were a bit tinier than normal so I used 4-5 persian limes instead.) The substitution is acceptable, though if you ever try Key Lime Pie using real Key Limes, you will find the result is ..mmmm .. yummy. What can I say?

The first time I made a key lime pie, a few years ago, I made it with a flaky homemade pie crust. This I filled with a lovely key lime filling and topped it with meringue. I took it to a social function and several of the people enjoying it wanted to go into the pie making business with me. It was that good!

Since then, I have lost the recipe. Darn. Someday I will emulate it again.

I checked the net, and found a couple of respectable recipes and tried two. Here is one version using a graham pie crust:















To make a graham pie crust, you will need:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/3 cup sugar

Combine ingredients, and press into the bottom and sides of a 9-inch pie plate. Bake for 10 minutes at 400 degrees. Set aside while you make the filling.















(Hint: Before you juice the limes, it is helpful to first take the zest off - you need 2-3 teaspoons of zest.)
To make the lime filling, prepare the following:

• 1/2 cup fresh lime juice -5 persian limes (or approximately 12 key limes)
• 4 large egg yolks
• 1 14 ounce can of sweetened condensed milk
• 2 teaspoons of lime zest

First mix the egg yolks with the lime zest.














Add the sweetened condensed milk and the lime juice.














Mix until thick. The lime juice will "cook" the egg yolks.

Points of interest:

1. Originated in Key West, Florida when there was no refrigeration and no cattle.
2. Canned milk was brought in by ship and later by train, as fresh milk was not available.
   
3. In the past this was an "unbaked" pie...leaving the acid in the lime juice to set and thicken the filling. These days, however, we find it necessary to bake the pie to avoid getting sick from Salmonella or other bacteria that may be present in the egg yolks.
4. Traditionally, there was no meringue or whipped cream topping used.

Ok, back to the pie:

Pour the filling into the prepared pie shell.










































Bake in a preheated 350 degree oven for 10-12 minutes until lightly browned, and filling is set around the edge.














If you choose to top this pie with meringue - and this will help with the dilemma of "what to do with all the left over egg whites."

Here is the recipe:

Meringue

• 3-4 egg whites
• 6 tablespoons sugar
• 1/2 teaspoon cornstarch
• dash salt

Beat egg whites in glass or copper bowl until soft peaks form. Combine sugar, cornstarch, and salt and gradually beat into egg whites. Continue beating until firm peaks form. Spoon onto hot pie filling, spreading the meringue to the pie crusts edge. Put pie back in oven and bake at 350 degrees until meringue is browned...about 10-12 minutes.

With or without meringue, this pie is very sinful.

Or serve with a dollup of whipped cream: