Key Lime Pie
Key Lime Pie.
1 stick or 1/2 packet of pie crust mix or Toasted Coconut Crust (below)
1 can (14 ounces) sweetened condensed milk
1 tablespoon grated lemon peel
1/2 teaspoon grated lime peel
1/4 cup lemon juice
1/4 cup lime juice
3 or 4 drops green food color
3 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup shredded coconut, toasted
Preparations: Prepare 9-inch Baked Pie Shell as directed on package. Stir together milk, lemon and lime peel, lemon and lime juice and food color. Beat egg yolks slightly, stir into juice mixture and set aside.
Beat egg whites and cream of tartar until stiff and glossy. Fold juice mixture into meringue. Pile into baked pie shell. Chill at least 3 hours or until set. Just before serving, sprinkle coconut over pie.
Toasted Coconut Crust
Preparations: Heat oven to 325 degrees. Spread 3 tablespoons soft butter or margarine on bottom and side of 9-inch pie pan. Press 1 1/2 cups flaked coconut firmly and evenly against bottom and side of pan. Bake 15 to 20 minutes or until golden brown. Cool.