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Baked Key Lime Pie—Prototype 2:
Batter:
3 eggs (brown recommended, large; note—both yolks and whites
are used here)
1/3 cup key lime juice
1 tablespoon grated key lime zest (peel)
14-ounce can of sweetened condensed milk
1 teaspoon xanthan gum
Pour the batter into a graham cracker pie crust (one of those retail,
ready-to-use crusts that come in "pie tins", about 9") and
bake on a cookie sheet at 325 degrees for 20 minutes. Afterwards, remove
the pie from the oven and cool it down at room temperature for about an
hour, then refrigerate until firm.
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