|A Beauty Shot of that Golden Toasted Meringue|
|Deep Dish Key Lime Meringue Pie|
For the Crust:
3C Biscoff Cookie Crumbs
1 Stick of Unsalted Butter, Melted
For the Key Lime Pie Filling:
2 14oz Cans of Sweetened, Condensed Milk
6 Egg Yolks (save the egg whites for the topping)
1C Fresh Key Lime Juice
3 Limes, Zested
Green Food Coloring (to your liking)
For the Sour Cream Layer:
1C Sour Cream
3T Confectioners’ Sugar
For the Meringue Topping:
6 Egg Whites
½t Cream of Tartar
Directions:1. For the Crust: Preheat the oven to 375 degrees and spray a spring form pan with Pam, and set it aside. In a mixing bowl, whisk together the cookie crumbs, sugar, and melted butter. Press the mixture firmly into the prepared pan and bake it for 15-20 minutes (depending on your oven). Remove from the oven and allow it to cool to room temperature before filling.
2. For the Key Lime Pie Filling: In a large mixing bowl, whisk together the condensed milk, egg yolks, and key lime juice until well blended. And then add in the fresh lime zest & food coloring (to you liking). Bake in the oven for 20-25 minutes (depending on your oven), or until the pie filling is set, but still jiggles slightly. Remove the pie from the oven and let the filling cool & set slightly.
3. For the Sour Cream Layer: In a small bowl, whisk together the sour cream and confectioners’ sugar until smooth. Spoon this sour cream mixture on top of the key lime filling and smooth it out into a thin, even layer.
4. For the Meringue Topping: In the bowl of a standing mixer, beat the egg whites with the cream of tartar until soft peeks form. Gradually beat in the sugar until stiff. Spread the meringue over the sour cream layer, making sure to seal to the edge of the crust. Bake in the oven for 10-15 minutes (or you can broil it for a shorter period of time) until the meringue is golden brown. Remove the cake from the oven and refrigerate the pie for at least 2 hours before slicing.
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