Key Lime Pie part DEUX

    

So here we go... ANOTHER attempt at Key Lime Pie. Andd ohhh IT WAS AMAZING. It was a lot different from the first one I made. The first one was closer to a cheesecake. This was was like airy light and fluffy! Ah I want to make it again and again and again ha! But then I'd weigh a MILLION pounds.  

FILLING:

4 Eggs (separated)

1 14oz can sweetened condensed milk

Zest and juice of 3 limes

2 tablespoons of caster sugar (superfine baker's sugar)

CRUST:

2 cups flour

1/2 cup cold butter cut into cubes

2 tablespoons caster sugar

2 egg yolks 

2 tablespoons cold water

a pinch of salt

TOPPING:

1 1/2 cups heavy whipping cream

1/3 cup caster sugar

3 tablespoons vanilla 

CRUST:

1. First, start with the pie crust. Combine flour and butter cubes in a large bowl and start mashing and mixing with your fingers until it looks like breadcrumbs. Now add yolks, sugar, salt and water and mix into a soft dough.

2. Roll the pastry on a lightly floured surface and line a pie pan with the pastry crust. Prick the base with a fork and chill for 30 minutes

3. Preheat oven 400 degrees and bake about 15 minutes or until just barely brown

FILLING:

1. Beat egg yolks in a large bowl until light and creamy. Now add the condensed milk, juice and lime rind and beat until thick and creamy

2. In a second bowl beat the eggs until stiff white peaks form. Now add the caster sugar until the meringue is stiff

3 Easily fold the meringue into the lime mixture and pour into crust 

4. Lower temp to 325 and bake for 25 minutes cool then chill

TOPPING

Whip the cream sugar and vanilla until whipped cream is formed!! 

After pie is cooled, spread and enjoy!!