Description
Fresh, tart, and tasty
Ingredients
Scale
- 2 c Honey Nut Chex
- 1/2 c slivered almonds
- 1/2 c flaked coconut
- 3 Tbsp butter, melted
- 2 Tbsp brown sugar (or 1/4 c if using plain Rice Chex)
- 1/8 tsp salt
- 3 eggs, separated
- 14 ounce can sweetened condensed milk
- 2/3 c lime juice
- 1 lemon, juiced
- zest from 4 limes
- 1/2 c sugar
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
Instructions
- Separate eggs while cold, and allow them to come to room temperature.
- Preheat oven to 350 degrees.
- Pulse the Chex and slivered almonds in the food processor.
- Stir in coconut, brown sugar, salt, and melted butter.
- Press into the bottom of an ungreased pie plate.
- Bake at 350 for 5-6 minutes, until edges just begin to turn golden brown.
- While crust is baking, beat egg yolks and lime zest on high speed until fluffy, approximately 5 minutes.
- Slowly stream in sweetened condensed milk, and beat on high until thick, about 3-4 minutes.
- Turn mixer speed to low, and add lime juice. Mix just until combined.
- Pour filling into pie crust. Bake at 350 degrees for about 10 minutes. Filling should be “set” but not browning.
- While pie is baking, beat egg whites in a CLEAN bowl until foamy. Add cream of tartar.
- While mixer is on high, slowly pour in sugar. Beat until stiff peaks form and sugar is dissolved, about 3-4 minutes. Add in vanilla.
- Remove pie from oven, and increase temperature to 425 degrees.
- Spread meringue over hot filling, covering completely and sealing the edges with meringue.
- Return to oven for 3-4 minutes at 425 degrees. Watch carefully! Remove pie when meringe turns golden brown.
- Cool on a wire rack. Chill completely before serving.
- Cutting pie is easiest with a knife that has been dipped in cold water.
