Serves: 8
Total Calories: 247
1. Preheat the oven to 375°. In a bowl, mix the cookie crumbs and melted butter. Press the crumbs into a 9-inch pie pan. Bake 5 minutes. Remove the crust from the oven, and let cool. Leave the oven on.
2. Put the egg yolks, 1/2 cup of the sugar, cornstarch, lime juice, and butter in the top of a double boiler, and whisk thoroughly. Cook over simmering water, stirring constantly, until thick and smooth, about 10 minutes. Set aside and let the custard cool to lukewarm.
3. In a clean mixing bowl, with an electric beater or mixer, beat the egg whites with the salt to soft peaks. Gradually beat in the remaining sugar, continuing to beat the egg whites to stiff peaks, 2 to 3 minutes. Gently fold the lime custard into the egg whites, and spoon into the prepared pie shell. Level the surface.
4. Bake until filling is lightly browned and slightly raised, about 12 minutes. Transfer pie in the pan to a rack to cool completely. Refrigerate the pie about 8 hours, or overnight.
5. Remove the pie from the refrigerator shortly before serving, and dust with powdered sugar. Cut into wedges, and serve cold with whipped cream.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lime Pie recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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