Heirloom Key Lime Pie

This is one of the treasures I have found over the years.  The recipe comes from Key West, Florida and dates back to the late 1800’s.  Back then they had no sweetened condensed milk, so used lots of eggs instead.  Don’t be fooled by the color!  REAL key lime pies are yellow, from the eggs.

This dessert earned me a First Place trophy at the State BBQ Championship of Indiana back in 2002.  Not only First Place, but a perfect score of 180!  That is very rare on the competition circuit!

5 large Egg(s)
3/4 cup Sugar
1/3 cup Key lime juice
1 tablespoon Butter
1/4 cup Sugar
1 baked Pie shell(s), 9″

10-12 Key Limes, juiced will equal 1/3 cup.
This is excellent with a graham cracker crust.
Separate eggs into 3 bowls as follows…..5 yolks in one bowl, 2 whites in one bowl and 3 whites in last bowl.
Cream egg yolks, add 3/4 cup sugar and lime juice and mix thoroughly.
Cook over low heat until thick. Add butter and remove from heat.
Let cool slightly.
Beat the 2 egg whites until stiff, then fold in cooled lime mixture.
Fill pie shell with this mixture.
Beat remaining 3 egg whites until stiff. Beat in 1/4 cup sugar.
Pile meringue on top of pie and bake at 325° for 15 minutes.

BBQ techniques, family recipes