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Key Lime Pie
9" baked pie shell
1 can (14oz) sweetened condensed milk
1 tbsp. grated lemon peel
1/2 tsp. 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 tsp. cream of tartar
1/4 cup shredded coconut, toasted
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.
9" baked pie shell
1 can (14oz) sweetened condensed milk
1 tbsp. grated lemon peel
1/2 tsp. 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 tsp. cream of tartar
1/4 cup shredded coconut, toasted
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.