Key Lime Pie: Key Lime 08 by Recipe Cottage

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	Key Lime 08

		Key Lime Pie 1 recipe Pate Brisee (see recipe), in an 11-inch round 3 egg yolks 1/2 cup key lime juice (fresh or bottled) 1 tsp. grated lime rind 1 15 oz can sweetened condensed milk 1-2 drops green food coloring 1 cup well chilled heavy cream 3 TBSP confectioners' sugar Press dough firmly into pan, leaving 1/2-inch overhang. Crimp edges, prick bottom with fork and chill for 30 minutes. Preheat oven to 400 F. Line, weight and blind bake shell in lower third of oven for 10 minutes. Remove weights and paper and bake for 10-15 minutes more or until lightly colored. Transfer shell to rack and let it cool. Beat egg yolks until light and lemon colored, then add lime juice and lime rind. Beat in the condensed milk and enough of the food coloring to get natural lime tint (optional). Pour custard into baked pie shell. Reduce oven temperature to 350 F. Bake the pie in the middle of oven for about 15 minutes. Transfer pie to rack and let it cool completely. In a well chilled bowl, beat heavy cream with mixer until it holds soft peaks. Sift confectioners' sugar over it and continue to beat the cream until it holds almost stiff peaks. Spread the whipped cream with a metal spatula over the cooled pie filling, making decorative peaks. Serve pie well chilled. Meringue topping: Beat 4 egg whites until stiff, but not dry, and gradually beat in 1/2 cup superfine granulated sugar and 1 tsp. lime juice. Spread the meringue generously over the filling, swirling it into irregular decorative peaks. Bake in a preheated 350F oven for about 15 minutes or until meringue is lightly browned. Pate Brisee makes 11 oz., approx. 1 nine or ten inch shell 1 1/4 cups all purpose flour 3/4 stick (6 TBSP) cold unsalted butter, in bits 2 TBSP cold vegetable shortening 1/4 tsp. salt 3 TBSP ice water In food processor with steel blade, combine flour, butter, shortening and salt; process until resembles coarse meal. Sprinkle the water over mixture and process until it comes together in large pieces the size of pebbles. Transfer dough to a work surface. If it is dry, sprinkle it with 1 TBSP more water. With heel of hand, knead the dough against a smooth surface for a few seconds to distribute the fat evenly and firm into a ball. Dust the dough with flour and chill, wrapped in wax paper for at least 1 hour, and up to 2 days. Dough may be frozen in plastic and foil up to 1 month.