When days get warm we seem to change what we think sounds good. Around here easy and refreshing takes the center stage. Key lime pie is an old stand by. I don't even have the recipe written down! It's just that easy. This desert left me plenty of time to do other thing today. But when my husband tastes it he will think I really did something. Butter a 9" pie pan and preheat the oven to 350 degrees F. You'll need:
Filling.
1 14 oz. can of sweetened condensed milk
4 egg yolks
1/2 c. key lime juice
Crust.
1 pkg. graham crackers
3 T. soft butter
3 T. sugar
Meringue.
4 egg whites
1/4 t cream of tarter
pinch of salt
3 T. sugar
Use the food processor to make the graham cracker crumbs or break them in a plastic bag using a rolling pin. Add the butter and sugar and process another minute. Place the mixture in the pie pan. I slip my hand into a small plastic bag and pat it to form a crust, building up the sides. No mess no fuss and it doesn't stick to the plastic at all. Combine in a medium mixing bowl the milk, egg yolks, and juice mixing until blended. Place this into the pie shell and bake for 20 minutes. Remove the pie when done and set aside. Combine the egg whites, cream of tarter, pinch of salt and beat on high with an electric mixer until quite foamy. Keep beating but add the sugar a tablespoon at a time as you beat the whites to soft billowing peaks. Spread the meringue over the filling to the edge where it becomes crumbs as evenly as you can and return to the oven for about 9 or 10 minutes. Just til a golden brown.
Refrigerate til ready to serve.
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