Learn how to cook this sweet dessert of Frozen Lime Pie with Tracy Maines. In anticipation of our Seasons at the Lake documentary, we’re giving viewers a taste of what’s to come (and how to make this recipe themselves.)
Frozen Lime Pie (pg 279 in My Cottage Kitchen Cookbook)
Filling:
2 cans (14 ounces each) sweetened condensed milk
3 egg yolks
1 1/4 cups fresh lime juice
2 (9 inch) graham cracker pie crust
Meringue:
1 cup egg whites
1 cup sugar
Zest of 1/2 lime
Filling:
Preheat oven to 300 degrees.
In the bowl of an electric mixer combine the milk, egg yolks and lime juice. Mix on medium low speed.
Divide mixture evenly between the two pie crusts and bake for 8 minutes until just set.
Remove from the oven and set aside to cool completely.
Meringue:
Preheat oven to 350 degrees.
In the bowl of an electric mixer combine the egg whites and sugar; beat on high speed until stiff peaks form.
Spread the meringue on top of the pies by starting at the edges, mounding in the center and pushing back out to the edges. Bake for 5 minutes or until the meringue is lightly browned. Cool on a wire baking rack.
Freeze for at least 6 hours before serving. Garnish with lime zest.
Makes 2 pies
Want more amazing recipes? They can be found in My Cottage Kitchen Cookbook by Tracy Maines and can be purchased here