Ingredients Jump to Instructions ↓

  1. For the crust

  2. 1 cup zweiback crumbs or graham cracker crumbs

  3. 2/3 cup blanched almonds, toasted lightly, cooled completely, and ground fine in a food processor 1/2 stick (1/4 cup) unsalted butter, melted and cooled

  4. 1/4 cup sugar

  5. 3 large eggs, separated, the whites at room temperature

  6. a 14-ounce can sweetened condensed milk

  7. 1/2 cup Key lime juice (available bottled at specialty food shops) or fresh lime juice (about 3 limes)

  8. 1/3 cup sugar

Instructions Jump to Ingredients ↑

  1. Make the crust:

  2. In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.

  3. In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.


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