KEY LIME ICEBOX PIE

KEY LIME ICEBOX PIE

You can use a graham cracker crust or do what I did and make an easy press in the pan shortbread crust.

Turn the oven on 375 degrees. In a bowl, stir together 6 tablespoons of melted butter and 3 tablespoons of sugar. Then stir in 1 egg yolk.

Put 1 cup of flour in a pie pan (I used a tart pan).

Pour the egg, sugar, butter mixture in the pan and stir it with a fork until it is crumbly.

Now press the crust in the pan. Once you have the bottom and the sides completely covered with crust, bake it in the oven for about 15 to 20 minutes.

Nobody will see the cracks in the crust once it has filling!

Now for the filling. You need:

4 Eggs
1 can Sweetened Condensed Milk
1/2 cup Lime Juice

Separate the eggs. Put the egg yolks in one bowl and the egg whites in a separate bowl.

Beat the eggs whites until they form stiff peaks.

Set the bowl aside while you mix up the rest of the ingredients. In the bowl with the egg yolks, add the sweetened condensed milk and the lime juice. Beat just a minute or so until everything is combined.

Fold the egg whites into the mixture until it is smooth. If you've never "folded", basically you use your spatula to scoop up the bottom of the mix "folding" it over the top. Turn your bowl and repeat the process until everything is smooth. It's a way of stirring in your egg whites without deflating them.

Carefully pour the filling into the pie crust. I was really scared that it was going to pour over the edge, but it didn't!

Carefully put the pie in the oven for about 15 minutes or until it is set or in other words not jiggly.

It's okay. I promise nobody is going to see it with a dollop of Cool Whip on top! Put the pie in the freezer for about 4 hours or overnight. If you make this for Easter, you'll want to get up really early or make this the night before!

Source: http://cookingwithkick.blogspot.com/2011/04/key-lime-icebox-pie.html