My husband could be known as a traveling cookbook collector...
Whenever he travels for work he always comes back with another cookbook from a favorite restaurant he had the fortune to eat at, as if to say, "Dance monkey dance" And that's after all the pictures of the food he's taken and bragged about...
Like the time he went to Les Halles, knowing I love Tony Bourdain and his books. He bragged about it a full day before he even went...
Its like bragging about being thin.
His favorite restaurant is probably Joe's Stone Crabs. I have yet to eat there. Know why?
Because every time we visit its closed. That's what you call good timing.
However, I've had the cookbook for a while and the thing he loves just as much as the Stone Crabs themselves is the Key Lime Pie. I've made it quite a few times but with it being Spring and all I decided to make it in lieu of a Lemon Meringue Pie and add the meringue to it. I also wanted to compensate for the extra egg whites. I have about 20 in my freezer already and I can't bring myself to throw them away...
Key Lime Meringue Pie
Graham Cracker Pie Crust
3 egg yolks
1 1/2 teaspoons grated key lime or lime zest
1 (14 ounce) can sweetened condensed milk
2/3 cup freshly squeezed key lime or lime juice
3 egg white
1/4 cup sugar
In a mixer mix the yolks & zest on high speed until light and fluffy (around 5 minutes) add the condensed milk and beat for another 3-4 minutes. Lower the speed and add the juice until just combined. Pour into the pie shell and bake for 10 minutes at 350 degrees. Let cool and then freeze for 15 minutes.