Heavenly Lime Pie
A light lime pie with a meringue crust. Lime pie with meringue crust is a vintage recipe that has a unique crunchy crust with a creamy and tangy filling.
Servings 8
Equipment
Ingredients
- 4 Eggs Separated
- ¼ teaspoon Cream of Tartar
- 1½ Cup Sugar Divided
- 3 Tablespoons Lime Juice
- 1 Tablespoon Lime Rind Grated
- ⅛ teaspoon Salt
- 1 Cup Heavy Whipping Cream
- 1 Tub Cool Whip
Instructions
- Preheat Oven to 275° F.
- Grease 9" pie pan, set aside.
- Separate egg whites from yolks. Set yolks aside.
- To make meringue crust, beat egg whites until foamy.
- Add cream of tartar and beat until whites peak.
- Continue beating while adding 1 cup of sugar gradually. Keep beating until stiff.
- Spread the meringue into pie pan, hollowing out most of the center. Be careful not to spread too close to the top of the rim.
- Bake at 275° for 1 hour.
- Set aside to cool.
- While meringue is baking, prepare filling.
- Beat egg yolks.
- Stir in ½ cup sugar, lime juice, lime rind, and salt.
- Place in double boiler and cook until thick - about 8-10 minutes. Stir occasionally.
- Remove from heat and cool.
- Whip 1 cup of heavy cream and stir into lime mixture. Use this to fill the meringue crust.
- Chill in freezer for 1 hour.
- Spread Cool Whip on top, almost to top of pie shell.
- Refrigerate for 24 hours or freeze for at least 2 hours.