Key Lime Pie with Cocoa Meringue
1 9" graham cracker pie shell (easier to buy than to make)
1/2 cup key lime juice (see note)
1/2 tsp. fresh key lime or lime zest(Note: the darker green the lime, the tastier the zest. Yellowish key limes will have more juice than dark green ones, too.)
1 14-15 oz. can condensed milk
4 large eggs
pinch cream of tartar
1/2 tsp. cocoa powder
optional: 1-2 tsp. confectioners' sugar
optional: 3 drops green food colouring
In a large bowl, put condensed milk and TWO eggs. Separate the other two, retain the whites separately, and add the two yolks to the mix.
Add lime zest and key lime juice (note: if key limes are to hand, best way to juice them is to quarter them and squeeze juice in a garlic press. Typically requires 11-12 limes; they're small. If no key limes are around, substitute juice of 3-4 Persian limes and 1/2 lemon, roughly, just make sure you have 1/2 cup of juice.) Taste juice before adding; if too tart, add a pinch of confectioners' sugar -- if not tart enough for your taste, add a dash more lemon juice.
Add food colouring if desired (3 drops makes for a very pale green, quite attractive). Stir well until consistent in texture and colour. Pour mixture into 9" pie shell and put filled shell into a pre-heated 325 F oven. Bake approx. 20 minutes, or until filling does NOT shift when pie shell is tilted at a 30 degree angle. Remove from heat and let cool COMPLETELY on counter or in refrigerator.
In a different bowl, add retained egg whites and confectioners' sugar if used (I prefer it, btw, it helps the meringue set up properly). Whip with electric hand mixer until starting to froth, then add the cream of tartar and cocoa powder. Whip thoroughly on fairly high speed until the meringue forms nice soft peaks, the higher the better, perhaps 4-5 minutes.
Important note! The bowl in which you prepare the meringue must be A)spotless and B)at room temp to start. Also, if ANY egg yolk is in the separated egg whites, the meringue WILL NOT rise. Fat kills meringue, ok?
Spread meringue evenly over top of the THOROUGHLY ROOM-TEMP pie. Use the bottom of a spoon to create attractive peaks in meringue. Set oven to broil. When up to temp, place pie on top rack and toast the meringue for 15-30 seconds or so. Leave the oven door open so you can see when meringue is nicely toasted. NOTE: this doesn't take any time at all, so be watchful!
A good, cool summer dessert -- hope you like it!
Key Lime Pie!!
Been a goal of mine and that’s a beautiful recipe. Today’s the day!
I have never seen key limes in the markets here. What would be better - the bottled key lime juice or use limes that are available?
Is that suppose to be the “sweetened” condensed milk like Eagle Brand? or just regular condensed milk???
How did you know I had a bag of key limes in the fridge? Just pulled some brownies out of the oven but earmarked this for in a couple days, woohoo!