Lime Meringue Pie

Ingredients: 1 23 cm Pie Crust

Method:

Pie Crust:
- Preheat oven to 200 ℃ / 400 ℉. Poke holes in the Pie Crust to prevent rising. Bake Pie Crusts for 12 minutes, allow to cool.
Lime Filling:
- Place the Egg Yolks in a pot (large enough to temper Eggs). With a fork mix in Gelatin, and Salt, mix well. Mix in Splenda, Butter, and Cornstarch. Mix until well combined. Mix in Lime Juice, mix until well combined. Gradually pour in the Milk stirring constantly. Place the pot over medium heat mixing constantly. Heat Pie filling on medium heat until Filling thickens, and temperature is 75℃).
Meringue:
- Fit stand mixer with whisk attachment. In a stand mixer bowl, add Egg Whites. Set stand mixer to medium speed, mix Egg Whites until they become foamy. Add Cream of Tarter, Salt, and Vanilla to Egg Whites. Increase mixer speed to medium high, mix for 3 minutes. Slowly add Splenda to the Egg Whites. Increase mixer speed to medium high, keep mixing until stiff peaks form about another 4 minutes.
- Finally, pour the warm Lime filling into Pie Crusts and smooth the top with a spatula. Then, using two spoons, place large spoonfuls of the Meringue on top of the filling. Start at the outside edge of your Pie making sure the Meringue touches the crust. Gently press down on the meringue to remove any air bubbles.
- Place the Pie in the oven for 15 minutes.
- Refrigerate Pies until set. Serve the same day.