American Pie Council

Berry Key Lime Pie

Berry Key Lime Pie
2012 Amateur Gluten Free Category

Meringue Crust
4 egg whites
1/2 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla bean paste
1 cup white sugar
In a large bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla and slowly beat in sugar until very stiff and glossy. Spread the mixture into a 9 inch pie plate to form a shell. Bake at 300 degrees for 50 minutes. Turn off the oven and leave the meringue in the oven for 1 more hour. Cool.

Lime Filling
16 oz pkg cream cheese - softened
1 can sweetened condensed milk
2/3 cup key lime juice
Whip the cream cheese until light and fluffy, whip in the sweetened condensed milk, whip in the key lime juice and whip some more. Hint: the more you whip this the better it is. Spoon into cooled pie shell. Cool in refrigerator until set.

Berry Topping
1 cup sugar
2 Tbsp corn starch
8 oz can 7-Up
1 tsp lemon juice
3 oz box strawberry jello
1 pint strawberries
Combine sugar, corn starch and 7-Up in a small sauce pan. Heat stirring constantly until mixture becomes clear and thickens. Stir in strawberry jello and lemon juice. Cool. Clean strawberries and slice in half. Dip in the strawberry jello mixture and place on top of the set chocolate filling until the filling is covered. Cool.

3/4 cup heavy whipping cream
1/4 cup confectioner’s sugar
1/4 tsp vanilla bean paste
Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around just inside the crust. Keep cold in the refrigerator until ready to serve.

2012 Amateur Gluten Free category