Key Lime Meringue Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Sweet key lime pie topped with an even sweeter meringue has a special ingredient: grits!
Ingredients
- 1 (9-inch) deep dish pie shell, unbaked
- 1 cup water
- 1/8 teaspoon salt
- 1/3 cup quick cooking grits
- 1/2 cup butter, (1 stick)
- 2 1/2 cups granulated sugar, divided
- 2 tablespoons all-purpose flour
- 3 egg yolks, lightly beaten
- 1/4 cup buttermilk
- 1/3 cup key lime juice, (use bottled if fresh key limes are not available)
- 1/4 teaspoon cream of tartar
- 6 egg whites, at room temperature
Instructions
- Prepare the crust and set aside. Preheat oven to 325 °.
- In a small saucepan, bring water and salt to a boil. Add grits and cook for 4 minutes. Stir contstantly. Add butter and continue to cook and stir for an additional minute. Set aside.
- In a small bowl, lightly beat 3 egg yolks. Mix in a little bit of the cooked grits to temper the eggs.
- Add the grits and a stick of butter to a bowl. Stir to melt butter, then add 1 cup sugar, flour, egg yolks, buttermilk and key lime juice.
- Pour into pie shell and bake for 35 to 40 minutes or until set. Remove pie from oven.
- Set up a double boiler with water to a depth of 1 inch; bring to a boil over medium heat, then reduce heat to simmer.
- Combine 1 1/2 cups sugar, cream of tartar and egg whites in top of double boiler. Cook, whisking constantly, for 3 to 4 minutes or until sugar dissolves and mixture reaches 140 ° on a candy thermometer.
- Remove from heat and pour egg white mixture into a large bowl. Beat with a heavy-duty stand mixer (or hand mixer) on high speed for 10 minutes or until mixture is stiff, glossy and cool to the touch.
- Spread over top of pie, sealing edges well. (Meringue should touch the edges of crust. Meringue can shrink up and come loose from crust if it is not sealed well.)
- Increase oven temperature to 350 ° and bake for 10 to 12 minutes or until meringue is golden brown. This pie is delicious warm or cold.
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