On Jun 20, 12:01 pm, sf > wrote:
> I wanted a firm filling and meringue so I used a Paula Deen recipe
> because it called for 4 eggs. Plus, I didn't get to the store to buy
> the cream cheese I needed to make Becca's version.
>
> I haven't made a meringue pie in years. I can't recall ever having a
> problem with "weeping", so this is a first for me. I probably didn't
> beat the whites enough, because when I was spreading it I was thinking
> that the peaks weren't stiff enough. It also seems to have pulled
> away from the edge, I know I had it hitting the crust and it looks
> like it deflated a bit, so maybe under-beating is the problem.
>
> In any case, I can hardly wait to dig in... that nut crust was very
> tasty when I sampled it last night!
>
> http://i47.tinypic.com/v79xud.jpg
>
Looks nice but you (or some other reader) may sooner or later want to
switch back to the more conventional version with no meringue and no
cream cheese. Thusly,

Key Lime Pie

Graham Cracker Crust

1.5 cups well crushed graham crackers, or a little more for a thicker
crust
3 TB sugar
1 cube (1/4 lb) butter (or a little less), very soft

Mix the ingredients well and press firmly into a 9" pie plate. Bake
in a preheated 350°F oven for 10 - 12 minutes
until lightly browned. (experience says if you overbake it the crust
will be tough.) Place on a rack to cool fully.
You may want to shape the crust a little more at this point as it'll
be soft and pliable while hot..

Pie Filling

4 large or extra large egg yolks
1 14 oz. can sweetened condensed milk
1/2 cup fresh key lime juice
2 teaspoons grated or microplaned lime zest, yellow [or green]
portion only


Zest or grate the limes before cutting them to juice. Beat the egg
yolks very well until they are thick and turn
a lighter yellow. Remove the lid of the sweetened milk with a can
opener; don't make holes with a churchkey.
It's too thick to pour well out of holes. Add the sweetened condensed
milk and half the lime juice to the egg
yolks, stirring/mixing slowly but well until it's all well
incorporated. Then add the remaining juice and the zest,
mix until well blended. Pour the mixture into the cooled pie shell
and bake at 350°F for about 12 minutes,
until custard is just set. Cool on a rack, then refrigerate for 2
hours or so to fully set the filling. Bring back to room temp for
serving, if desired. Whipped cream topping is optional but a good
complement.