Puerto Rican Lime Meringue Pie Recipes

PUERTO RICAN LIME MERINGUE PIE

Steps:

• Bake the pie crust in a preheated 350 degree F oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.
• Combine the cornstarch and 1 cup of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.
• Beat the egg whites until stiff. Add the remaining Meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350 degrees F oven for about 15 minutes, until light golden brown.
• Cool fully in refrigerator before cutting.

LIME MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
• Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
• In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
• Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.

LINDA'S PUERTO RICAN LIME PIE

Steps:

• Prick bottom of pie shell to prevent a dome from forming.
• Bake pie crust until golden brown.
• Cool.
• In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
• Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl.
• Mix gently.
• Add the lime juice and gently stir until completely mixed.
• Refrigerate for 2 hours.
• After the crust has completely cooled, pour in the filling.
• If desired, whip more of the cream and cover the top of the pie with a thin layer.
• Bitter shredded chocolate or cocoa can be sprinkled on top if desired.
• Keep the pie refrigerated until served.
• A few times, I have rolled pecan chips into the unbaked crust.
• People loved the added texture and flavor of the pecans.

LIME MERINGUE PIE

Steps:

• In a large bowl add flour and cut in butter until crumbly.
• Mix in yolks and enough cold water to make a smooth dough.
• Wrap in plastic and chill for 15 minutes.
• Roll out and line a pie plate, pre bake in a 400* oven for 15 to 17 minutes.
• Use weights or rice or beans.
• Filling-------------------.
• Combine sugar, cornstarch, water and lime juice in a medium saucepan.
• Whisk until smooth.
• Stir in yolks and butter until well combined.
• Gradually add boiling water.
• Bring mixture to a boil.
• Reduce and simmer for 1 minute.
• Remove from heat.
• Add zest and food coloring if using.
• Mix well.
• Turn into the cooled pie shell.
• For Meringue------------------------èÀ.
• Beat whites until stiff peaks form.
• Slowly beat in sugar until dissolved.
• Spoon meringue onto filling.
• Bake in a 350* oven for 15 minutes or until meringue is light brown.