They say Persian Limes and Key Limes you can’t tell the difference. Honestly I beg to differ. I think you can. However this does NOT take away from the incredible puckery yumminess this pie has!
Big hit with the family. In fact we almost ate too much of it before we remembered to take a photo. Chad created this pie from about 3 different recipes and tweaked it enough. This is his 2nd try and is a winner. His 1st try– well not all his recipes are winners. But practice makes perfect right?
8 whole graham crackers
half stick of butter (1/4 cup)
2 tablespoons of brown sugar
Combine the graham crackers, sugar and butter into a food processor until it is well mixed. Pour into a pie pan and press the crumbs flat on the bottom and up the sides. We used a 9 inch pan. You can also use store bought graham cracker crust as well.
Persian Lime Filling Ingredients-
1 cup fresh squeezed Persian Lime juice (we used a juicer for this)
2 teaspoons of lime zest
1- 14oz can of condensed milk (YUMMY!)
5 whole egg yolks (keep the whites!!)
Persian Lime Filling Directions-
Preheat your oven to 350 degrees. Juice up and zest the limes. Add the condensed milk and egg yolks. Whisk well together until combined. Let it stand a bit to thicken. Pour into the pie shell.
5 egg whites from pie filling
1/2 teaspoon of cream of tartar
1/2 cup sugar
Beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all the way around. Bake for 15 minutes at 350 degrees for until the meringue is golden brown. Refrigerate for at least 3 hours before serving.
Pucker up & enjoy!!