Cherry Limeade Pie
Sunday dinner for two? Looking For a special meal for two? OK, how about steak with a mushroom sauce, rice pilaf, and asparagus with lemon. Followed by a slice of cherry-limeade pie.
Sounds good, yes?
Start with pie. Since this has to chill a few hours before serving.
You need one graham cracker crust
1/2 cup lime juice
18 oz sweetened condensed milk
1/2 cup cherry juice
4 tbl water
15 maraschino cherries.
For the filling:
Separate the egg yolks from the whites and place in a separate bowl. Put 3 yolks in one bowl and the 4th yolk in its own bowl. Set the whites aside.
Beat the 3 yolks with a wire whisk. Slowly add 3 tbls of water and 14 oz of the milk. Blend until smooth.
Pour into pie shell.
Beat the other yolk, water, cherry juice and remainder of milk. Blend until smooth. Pour over lime mixture.
Bake 25 to 30 minutes at 325 degrees.
For the meringue:
While the pie bakes place the egg whites in a mixing bowl. Start with the mixer on low and start beating the whites, when they start to foam add cream of tarter and slowly turn the mixer up to medium. Add the auger 1 tablespoon at a time. Continue mixing until stiff glossy peaks form.
When the pie comes out of the oven torn up temp to 350, spread the meringue on the pie. Make sure none of the filling is showing. Bake 15 minutes to set the meringue.
Refrigerate pie for at least 2 hours before serving.
Before cutting, sprinkle the maraschino cherries on top.