The pie recipe is below in the article.
Sweetened condensed milk is a nutrient dense versatile form of milk from a cow.
The water has been removed from the milk leaving a thick creamy golden paste. In this stage, sugar is added and we have sweetened condensed milk.
Sweetened condense milk provides a lot of amino acids, calcium, potassium, magnesium, vitamin A, and has protein.
Sweetened condensed milk has a very long shelf life for dehydrated milk in a can. This long shelf life has more uses than most of us are aware of.
Here’s a brief history on this 160+ year old recipe for sweetened condensed milk.
The pie recipe is below.
Back in the 1850s, there was no refrigeration to keep food from spoiling rapidly. Many people were sickened and numerous people died from food poisoning and other food related illnesses that were common back in the day.
Milk was one such food item that was well known to cause illness and death. Many people avoided milk. The invention of the sweetened condensed milk recipe that was canned in a tin can safely to be consumed by people was a huge progress for the food industry.
Canned sweetened condensed milk was quickly sold as a safe alternative to consuming milk as well as nourishment.
Sweetened condensed milk in the 1850s help lower the infant mortality rate in the United States and helped keep the soldiers fed during the war in that era. The high calorie content and sugar also helped in the winter to prevent hypothermia by taking a spoonful or two to have the energy to keep moving. Hikers use the stuff in gel tubes for hiking great distances and helps in extreme cold conditions.
Back to the present after our short history lesson on this delicious stuff. I know many of us know someone that eats the entire can by itself.
Key Lime Pie With Meringue Recipe
A great summer dessert to finish off a lovely meal.
3 eggs separated
1 14 ounce can of sweetened condensed milk
not evaporated milk
1/2 cup real lime juice fresh squeezed for added pop of flavor
can use concentrated juice
3 drops of green food coloring optional
1 9 inch graham cracker pie crust
1/2 teaspoon of cream of tartar
1/3 cup of sugar
Preheat the oven to 325 degrees
With hand mixer use a medium sized mixing bowl to beat egg yolks, sweetened condensed milk, and lime juice. Add in 3 drops of green food coloring if desired. Mix well again with the mixer.
Pour the pie filling into the pie shell.
Bake at 325 degrees for 30 minutes. While the pie is baking get everything ready to make your meringue. Clean mixer, bowl, etc.
Remove the pie from the oven. Increase the temperature of the oven to 350 degrees.
Meanwhile prepare the meringue while the pie is still hot from the oven.
Pour the 3 egg whites into the mixing bowl and start beating the egg whites. Have 1/3 cup of sugar ready and 1/2 teaspoon of cream of tartar ready to slowly add into the egg whites while mixing. The egg whites will as beating with the hand mixer become white and frothy.
Then time to start adding a little of cream of tartar and sugar and continue mixing until use all of the sugar and cream of tartar. Usually 4-5 minutes. The egg whites will form soft white peaks that are somewhat stiff and glossy. That is the sign that you now have meringue.
Immediately spread meringue over hot pie all the way to the edge of the crust to preserve the meringue from shrinking after cooling. Bake 15 minutes or until the meringue has turned a nice lovely light golden brown.
Cool for 1 hour. Chill in fridge for 3 hours. Or if you can set a timer, after cools place in the freezer for 30 minutes and then put in the fridge. Any leftovers should be covered and placed in the refrigerator.
Pictures of the pie as well as the videos are here in this area.
Key Lime Pie Filling Video: How to make.
Meringue Recipe Video. Easy to make.
Top of the pie view to see how well the meringue turned out.
The pie went quickly.
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