KitchenAid KSM100PSWW Use & Care Guide - Page 80

Key Lime Pie

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ENGLISH KEY LIME PIE YIELD: 1 PIE 2 cups sugar, divided 1⁄4 cup plus 2 tablespoons cornstarch 1⁄4 teaspoon salt 1⁄2 cup fresh key lime juice 1⁄2 cup cold water 3 eggs, separated 2 tablespoons butter 11⁄2 cups boiling water 1 teaspoon grated fresh lime peel Green food coloring (optional) 1⁄4 teaspoon cream of tartar Pastry for 9-inch pie (see recipe on page 80) 1. Combine 11⁄2 cups sugar, cornstarch and salt in 2-quart saucepan. Add lime juice, water and egg yolks; blend well. Add butter and gradually add boiling water. Bring mixture to a boil over medium heat and cook 3 minutes, stirring constantly. Stir in lime peel and green food coloring, if desired. Remove from heat and cool 20 minutes. 2. Beat egg whites in bowl of electric stand mixer on high speed until frothy. Add cream of tartar and whip until soft peaks form. Continuing on high speed, gradually add remaining sugar, beating until stiff peaks form. 3. Pour cooled filling into pie shell. Lightly pile meringue on filling and spread to edges. Bake at 350°F for 15 minutes, or until lightly browned. Cool completely before serving. PER SERVING: (1⁄8 PIE) ABOUT 398 CAL, 4 G PRO, 69 G CARB, 12 G FAT, 91 MG CHOL, 240 MG SOD 78 PIES AND DESSERTS

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KEY LIME PIE
YIELD:
1 PIE
1.
Combine 1
1
/
2
cups sugar, cornstarch and salt in 2-quart saucepan. Add lime
juice, water and egg yolks; blend well. Add butter and gradually add boiling water.
Bring mixture to a boil over medium heat and cook 3 minutes, stirring constantly. Stir
in lime peel and green food coloring, if desired. Remove from heat and cool
20 minutes.
2.
Beat egg whites in bowl of electric stand mixer on high speed until frothy. Add
cream of tartar and whip until soft peaks form. Continuing on high speed, gradually
add remaining sugar, beating until stiff peaks form.
3.
Pour cooled filling into pie shell. Lightly pile meringue on filling and spread to
edges. Bake at 350°F for 15 minutes, or until lightly browned. Cool completely
before serving.
PER SERVING:
(
1
/
8
PIE) ABOUT 398 CAL, 4 G PRO, 69 G CARB, 12 G FAT, 91 MG CHOL,
240 MG SOD
2
cups sugar, divided
1
/
4
cup plus 2 tablespoons
cornstarch
1
/
4
teaspoon salt
1
/
2
cup fresh key lime juice
1
/
2
cup cold water
3
eggs, separated
2
tablespoons butter
1
1
/
2
cups boiling water
1
teaspoon grated fresh lime peel
Green food coloring (optional)
1
/
4
teaspoon cream of tartar
Pastry for 9-inch pie (see recipe
on page 80)
ENGLISH
78
PIES AND DESSERTS