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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Peterson Estate in Rockwall, Texas in 1991. Ingredients:
5 tablespoons unsalted butter melted |
1-1/2 cups graham cracker crumbs |
1/2 cup slivered almonds |
filling |
14 ounce can sweetened condensed milk |
1/2 cup bottled key lime juice |
2 teaspoons grated lime zest |
2 eggs separated |
1/4 teaspoon cream of tartar |
1/4 cup sugar |
Directions:
1. Preheat oven to 350.
2. Combine butter, graham cracker crumbs and almonds together and pat down into pie pan.
3. Bake for 10 minutes.
4. In medium bowl combine milk, lime juice and 1 teaspoon zest then blend in egg yolks.
5. Pour filling into crust.
6. For meringue beat egg whites with cream of tartar until soft peaks form.
7. Gradually beat in sugar and remaining teaspoon zest until mixture is stiff.
8. Spread meringue over filling and spread to touch edge of crust all around.
9. Bake for 15 minutes.
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