Lime Meringue Pie

Ingredients

• 300 g Crushed cornstarch cookies (Crushed until finely ground.)
• 150 g Unsalted butter (Melted.)
• 2 latas Sweetened condensed milk (Approximately 395 g per can.)
• 2 caixinhas Table cream (Approximately 200 g per carton.)
• 1 xícara Powdered milk (Estimated quantity of approximately 100 g.)
• 200 ml Tahiti lime juice (Juiced; strain out the seeds before using.)
• 4 Egg whites (From large eggs, with no traces of yolk.)
• 1 xícara Sugar (Estimated quantity of approximately 200 g.)

Steps

1. 1

   Preheat the oven to 180 °C. In a bowl, mix the crushed cornstarch cookies with the melted unsalted butter until you obtain a moist mixture resembling wet sand.

2. 2

   Press the mixture into the bottom and sides of a pie pan, compacting it well with the bottom of a glass or the back of a spoon to form an even layer.

3. 3

   Bake the crust in the preheated oven for about 10 to 15 minutes, until lightly golden. Remove and let cool completely before adding the filling.

4. 4

   To prepare the cream, place the sweetened condensed milk, table cream, powdered milk, and Tahiti lime juice in a bowl.

5. 5

   Whisk or beat until smooth, thick, and homogeneous. The lime juice should naturally thicken the cream.

6. 6

   Spread the cream over the cooled crust and smooth the surface. Refrigerate for at least 2 hours, or until the filling has set.

7. 7

   To make the meringue, place the egg whites in a completely clean and dry bowl and beat until they begin to foam.

8. 8

   Gradually add the sugar while continuing to beat, until you obtain a white, glossy, firm meringue that forms stable peaks.

9. 9

   Cover the chilled pie with the meringue, spreading it all the way to the edges. If desired, create designs or peaks with a spoon.

10. 10

    Brown the meringue with a culinary torch. Alternatively, place the pie briefly in a very hot oven, watching it closely, only until the meringue is lightly golden.

11. 11

    Keep the pie refrigerated until ready to serve. Cut with a clean knife and serve chilled.

Notes

The quantities were transcribed from the description; the preparation method, baking time, and refrigeration time were inferred from the ingredients and traditional preparation. Store covered in the refrigerator for up to 3 days. The crust must be cool before adding the cream.

Nutrition per serving

• dessert
• pie
• lime
• meringue
• baked
• refrigerated
• Brazilian
• vegetarian