| 1 | If there is one thing most florida crackers will agree on is the proper way to make a key lime pie..and one thing we hate is how many variations there are..green food coloring? ugh! most of the key lime trees in central fla. |
| 2 | Have been frozen so its hard to get fresh juice.don"t use the bottled.we use equal amounts from persian limes and lemons. |
| 3 | Sweetened condensed milk was used before re- frigeration. |
| 4 | Eagle brand is the old stand-by but any brand will do. |
| 5 | You may use a graham cracker crust - most folks do now because it takes chilling better than the regular pastry crust does..we have trouble here in florida with humidity so sometimes we use whipped cream as a topping instead of meringue. |
| 6 | I always take a chance with the meringue and if it runs the kids just say "mom has made key lime soup again" and eat it anyhow. |
| 7 | This recipe is the way all my conch relatives make it. |
| 8 | They"ve been in key west since 1800. |
| 9 | Beat egg yolks until pale yellow. |
| 10 | Blend in milk and add lime juice stirring unitl smooth. |
| 11 | Pour into pie shell and top with meringue or whipped cream. |
| 12 | Meringue beat egg whites at high speed until foamy. |
| 13 | Add cream of tarter; beat until soft peaks form ~ reduce speed and gradually add sugar. |
| 14 | Beat again at high speed until soft glossy peaks form. |
| 15 | Heap on pie , sealing the edges well and bake in 350f oven approximately 15 minutes. |
| 16 | Cool at room temperature then chill. |
| 17 | Youall enjoy ya hear... |
| 18 | Babs root srrh02a osteen fla |
