Key Lime Pie

What says summer more than a delicious key lime pie? Pretty much nothing! It's my all time favorite desert so I'm always on the hunt for the best of the best. I thought I'd share this recipe from my future mother-in-law. Why not whip one up this weekend??

Preheat oven to 350.

Pie Crust:

1 1/4 cups of Ginger Snap Cookie crumbs (about 1/2 bagful blended in the blender till crumbly)

1/2 cup flaked coconut

3 Tbls. sugar

1/3 cup butter or margarine, melted

In a large bowl, mix all of the above ingredients. Pack mixture into a 9” pie pan, pressing firmly to the bottom and up the sides of the pan.

Bake in a 350 oven for 8 minutes.  Cool for 10 minutes.

Filling:

In a medium sized bowl, mix

one 14 oz. can of sweetened condensed milk

4 egg yolks

1/3 cup Key Lime juice

Pour into cooled pie shell.

Bake in oven for 15 minutes.  Let cool, then chill in refrigerator for several hours before serving. 

Optional Meringue:

Beat the 4 egg whites, in a large bowl with

1/2 tsp Cream of Tartar

Slowly add 1/2 cup sugar

Continue beating, at high speed on your mixer, till stiff peaks are formed.

Spoon meringue over the filling, spreading it gently to the edges of the crust.

Bake as instructed above.