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Lime, Key Lime, Coconut Or lemon Meringue Pie

Alright there is no other way to do this but here it goes first you need to seperate 6 eggs by cracking them and rocking them back and forth to be sure the yolk and the whites do not mix. Place them in seperate bowls and the yolks get beaten and set aside to be used in the custard. Although I have a custard recipe here on this blog but we are going to deal with lemon lime or even coconut custard for now.

You will need to make the pie shell and please look at this recipe here only to make the pie shell part only and not the whole entire pie.>The King Of All Desrts, Sweet Potato Pie< The link pointing on the left has a pie shell recipe as part of the entire post. That one was easy compared to this one and you will need an electric mixer too just for making the meringue. Make and bake the pie shell and spray the pie pans with cooking spray. Bake in a 400F or 200C oven for 10 minutes. Take out to cool and the rest of the part is coming up.

Now the lime custard goes like this and you may want to buy a bottle of key lime juice if you want a key lime pie too which also uses a meringue topping. On low heat on the stove add 2 cups of milk, 4 tbs of cornstarch to make a slurry which gets done before turning the heat on then add 5 tbs of sugar in the raw, 1 capful of lime juice or key lime if you want a key lime pie, 1 drop of alcohol free vanilla essence, 1 pinch of powdered green food coloring, also if you want lemon or coconut meringue instead of lime or key lime then you can add the capful of lemon juice or 1 handful of unsweetened frozen coconut, the lemon custard will have yellow food coloring and it is the same amount as the green for the lime while the coconut does not have food coloring at all. Do not let the mixture get that hot. Temper it by making sure the milky mixture is warm on the pinky not hot add a little at a time in to the egg yolks then return this back to the pot and turn the heat back on again to low and keep stirring until the custard thickens. Add this now custard to these prebaked pie shells and go to next step.

The bowl that has the egg whites in it, just be sure to use an electric mixer on low speed at first then gradually increase the speed to whip up the eggwhites until they have peaks form. Add 1 pinch of each of pink salt, cream of tarter and again turn on the mixer to mix more. Gradually add 1/4 cup of sugar in the raw on low speed gradually increasing speed again and add 1 drop of alcohol free vanilla essance and beat some more with the mixer. The meringue should be stiff now. Also you can use the liquid egg whites from the store to make meringure also if you need a little get more egg whites.

If you want you can also cook the pies in the instant pot too. Just repeat the steps as the regular oven steps and use the pie plates that is compatible with your cooker. The sugar in the raw is raw cane sugar so it is not the refined type. Spoon the meringue on top of the custard filled pie shells and bake in the oven for 10 minutes or until it is brown on top. For instant pot place this on a trivet and gently lay the pie down and attatch the air fry lid and select bake at 400F for 10 minutes then start. Instant pot will shut off. The oven timer will ding after the time is up and then you have to go retrieve your pies from the oven and shut the oven off and the timer too. On my stove my timer will not shut off by itself and it gets annoying. Serve this pie with coffee or tea also with a glass of milk. The lady who gave me this recipe was a dear friend of mine and she was old enough to be my mom. She passed away a couple of years ago and I really miss her. Asalamualykum Baji Ayesha. Baji Ayesha was the lady who gave me this recipe.

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