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Key Lime with lemon meringue pie

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (2 cans)
1/2 cup sour cream
3/4 cup key lime juice
2 tablespoon grated lime zest
1/4 cup lemon curd (I use Dickinson’s Lemon Curd)

Directions
Preheat oven to 350 degrees. Combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Swirl in slightly heated curde6a4ea3c-7836-4676-ac35-c148fa12a32d_1.5d5c4fe2d6f18e99828cd1ad45ed6d60

 

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Bake in preheated oven for 8-10 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Remove from oven when complete.

While your pie is baking, mix the following meringue:

4 egg whites
4 tablespoons granulated sugar
1/2 teaspoon cornstarch
pinch salt

Beat egg whites until soft peaks form. In separate bowl mix sugar, cornstarch and salt. Add sugar mixture a little at a time to the egg whites, beating between additions.

Spoon the meringue over pie. Bake for Spoon into pie you’ve just removed from oven and lightly sprinkle another tablespoon of sugar because that will give you that caramelized look when you broil it.

Place back in oven and cook for another 5 minutes. Then put it on low broil for last 3-4 minutes for the browning effect.

May be eaten hot, or chilled. I prefer it chilled, especially in the summer.

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 Ingredients:

1 (4oz.) pkg. German chocolate
1/4 cup butter (1/2 stick)
1 can sweetened condensed milk
3 Tbsp cornstarch
1/8 tsp. salt
2 eggs, beaten
1 tsp vanilla
1  1/2 cups flaked coconut, divided
1 cup chopped pecans, divided
1 deep dish pie shell

Instructions:
Melt chocolate with butter over low heat.  Remove from heat and stir in sweetened condensed milk In a separate bowl, combine cornstarch, salt and eggs.   Add the egg mixture to the melted chocolate.

Stir in 1 cup of the coconut and 1/2 cup of the chopped pecans and the vanilla.   Pour into the pie shell that has been placed on a cookie sheet. 

Sprinkle the top of the filling with the remaining 1/2 cup coconut and remaining 1/2 cup of pecans.
 
Place in a 350 degree oven and bake for 50-55 minutes or until the top puffs and just starts to brown and crack a little.  

Allow to cool for at least 3 hours before serving.

 

This has the consistency of a brownie.

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