Meatless Monday: Key lime meringue pie - Dallas News | myFOXdfw.com

Meatless Monday: Key lime meringue pie

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(WJBK) -

Get this recipe courtesy of James Shepard, Pastry chef at Peter's Palate Pleasers in Bloomfield Hills. Learn more at www.peterspalatepleaser.com.

Graham Cracker Crust:
1 1/3 cup Graham Cracker crumbs
1/4 cup sugar
1/2 stick of melted butter

1. In a bowl, combine the graham cracker crumbs and sugar.
2. Add in melted butter and mix well
3. Press the crumb mixture into a 9'' pie tin and bake 350 degrees F.  for 10-15 minutes, or until golden brown.

Filling:
2- 14 ounce cans of sweetened condensed milk
4 egg yolks
3/4 cup key lime juice
1 zest of a large lime

1. In a bowl whisk in the condensed milk, egg yolks, and lime zest.
2. slowly add while whisking the key lime juice.
3. Pour the filling into the graham cracker pie crust and bake 350 degrees 20-30 minutes (the sides should lightly bubble).

Meringue:
4 egg whites
1 cup of granulated sugar

1. In a bowl, whisk in the egg whites and the granulated sugar.
2. Place the sugared egg whites mixture over a double boiler until the sugar completely dissolves.
3. Once the sugar is dissolved, pour the mixture into an electric mixture and whisk on high speed until meringue is at stiff peaks.
4. Spread the meringue mixture over the pie.
5. Carefully torch the meringue and serve.

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