Spanish Lime Pie

Spanish Lime Pie Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 462.

This is a very tart frozen pie, one that makes your mouth pucker. It calls for 1 cup of lime juice so if you don't like too much tartness, you might use a tad less juice. This is an easy recipe and you can make it a few days ahead. It should be wrapped in plastic wrap and stored in the freezer.

Crust

1 1/4 cups graham cracker crumbs
1 TBS. sugar
1 tsp. cinnamon
3 oz. (3/4 stick) melted butter

Adjust rack to center of oven and preheat to 375.

Mix the graham cracker crumbs with sugar and cinnamon. Add the melted butter.

Mix

Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate.

Bake at 375 for 8 minutes or until the crust is lightly brown around the edges. Cool completely.

Filling

Finely grated rind of 2 cold limes
1 cup lime juice
4 eggs, separated
2 15-ounce cans sweetened condensed milk
Pinch of salt

Mix the lime zest with the lime juice.

Stir the yolks lightly in a large mixing bowl.

Add the sweetened condensed milk.

Mix.

Gradually add the juice, stirring until smooth.

Add the salt to the egg whites and beat only until they hold they are stiff but not dry.

In two or three additions, fold the whites into the egg mixture.

Pour the mixture into the crust. You may have additional filling. If so, you can pour as much as you can into the crust, freeze the crust for about 20 minutes, and then pour the remaining filling on top, mounding it high in the center. Return to the freezer and freeze for 4-5 hours until firm. It can be frozen overnight or longer. Let stand at room temperature for about 5 minutes before serving.