Amy's Recipes

Crust

6 tablespoons butter

3 tablespoons white sugar

1 ¼ cups finely crushed pretzels

Press into pie plate. Bake at 350 for 8-10 minutes, or until edges start to brown.

Filling:

½ cup sour cream

3 large egg yolks

Zest of one Persian (regular) lime

1 14-ounce can sweetened condensed milk

2/3  cup Nellie and Joe’s Key Lime Juice

Mix sour cream, egg yolks and lime zest with an electric mixer until well combined. Be sure to scrape the bottom of the bowl because the egg yolks tend to stick to it. Add the sweetened condensed milk and mix well. Add the lime juice and stir with a spoon to combine (if you use the mixer, it will splatter all over!).

Put the filling in the crust and return to your hot oven for about 10-12 minutes, or until the filling has set. Cool and refrigerate.

To make it easier to cut the filling (but harder to cut the crust) you can freeze it for 15-20 minutes before slicing.

You can decorate it with whipped cream and thinly sliced sections of lime (Key or Persian).

2 cups all purpose flour

½ cup Wondra flour

½ teaspoon salt

½ cup salted butter, refrigerator temperature

½ cup shortening

1 egg, separated

1 teaspoon white vinegar

cold water

Combine two flours and salt. Cut butter into eighth inch pats and stir into the flour to separate and coat. Put the bowl in the freezer for 15-30 minutes. Dump mixture on counter in thirds and roll out to flatten butter. Return to bowl and cut in shortening. Return bowl to freezer. Mix egg yolk and vinegar in a glass measuring cup. Add water to the yolk mixture until it reaches the 2/3 line. Add wet mix to flour mixture small amounts at a time and blend with spoon or pastry cutter until dry ingredients are moist and form a ball(you may not need to use all your liquid).

Form dough into one or more balls and refrigerate for 30 minutes to an hour before rolling out for pie crusts.

makes two-three crusts

First, separate three eggs. Eggs separate easier when they are cold, but the whites should sit at room temperature for at least 30 minutes before you beat them. Avoid making on a humid day and be sure your bowl and utensils are dry when you make the meringue, as it is sensitive to moisture.

Crust –

Combine 1 package (1/3 of a lb box) graham crackers, crushed, 2 tablespoons sugar and 6 tablespoons melted butter. Press into pie plate. Bake at 350 for 8-10 minutes, or until edges start to brown.

Filling –

Combine 1 cup sugar, ¼ cup cornstarch, ¼ teaspoon salt. Blend in ¼ cup cold water. Add 1 cup hot water and cook until thickened, stirring constantly. Lower heat and continue to cook until clear.

Add ½ cup lemon juice and I tablespoon lemon zest. Cook two minutes.

Blend hot mixture slowly into 3 slightly beaten egg yolks. Return to pan and cook two more minutes, stirring constantly.

Add 2 tablespoons butter, stir until melted.

Meringue –

Beat three egg whites until frothy. Add and ¼ teaspoon cream of tartar and then gradually add 6 tablespoons sugar, beating between additions. Finally beat in 1 teaspoon vanilla, continuing to beat until stiff.

Pour filling into pie crust, top with meringue and bake at 350 12-15 minutes, or until lightly browned.

adapted from Ann Pillsbury’s Baking Book