FOR THE CRUST
1 c Zweiback crumbs or graham
-cracker crumbs
2/3 c Blanched almonds; toasted
-lightly,
; cooled completely,
; and ground fine in
; a food processor
1/2 Stick unsalted butter;
-melted and cooled
; (1/4 cup)
1/4 c Sugar
3 lg Eggs; separated, the
; whites at room
; temperature
A 14-ounce can sweetened
-condensed milk
1/2 c Key lime juice; (available
-bottled
; at specialty food
; shops) orfresh lime
; juice (about 3
; limes)
1/3 c Sugar
Make the crust:
In a bowl combine well the crumbs, the almonds, the butter, and the sugar,
press the mixture onto the bottom and side of a 10-inch pie plate, and bake
the shell in the middle of a preheated 350°F. oven for 10 minutes, or
until it is browned lightly. Let the shell cool on a rack.
In a large bowl beat the yolks with the condensed milk and stir in the lime
juice, a little at a time, stirring to combine the filling well. Spoon the
filling into the shell and chill the pie for 1 hour. In a bowl beat the egg
whites with a pinch of salt until they hold soft peaks, add the sugar,
beating, 1 tablespoon at a time, and beat the meringue until it holds stiff
peaks. Spread the meringue over the filling and bake the pie in the middle
of a preheated 350°F. oven for 15 minutes, or until the meringue is
just golden. Chill the pie for 2 hours.
Yields
1 servings