Cooking and Baking

Key Lime Pie: Part Deux: The Transport Issue...

Thank your for all of your suggestions on key lime pie safety!

I used Ina's recipe except I baked it on 350 for 15 minutes rather than freezing it. I had a little taste from the center and it's just as fabulous as a frozen pie.

Rather than whipped cream, I decided to make a meringue topping from all of the leftover egg whites. So to do that, I whipped the whites with cream of tartar and sugar, arranged the topping and then baked it for another 5 minutes. I'm going to ask the hostess to put it in the fridge until she serves desert so it's not sitting out.

That leaves the question of how to transport it. In the cabin of the car so it's cool in the AC, but how do I cover it? Toothpicks/ plastic wrap tent to keep it from sticking?


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