HECO

Lime is the key
to delicious pie

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"The Electric Kitchen" airing in the second half of April features Jack Mead of Morton's of Chicago Steakhouse with "Holidays Sizzle."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Morton's of Chicago Key Lime Pie

1 10-inch ready-made graham cracker pie crust
1 egg white
2 cans (14-ounce size) sweetened condensed milk
6 tablespoons sugar
1 cup egg yolks (about 14)
1 cup lime juice
1 cup heavy cream
2-1/2 tablespoons powdered sugar
Grated rind of 1 lime

Preheat oven to 375 degrees. Brush inside of crust with egg white; bake 5 minutes.

Combine condensed milk, sugar, egg yolks and lime juice. Pour into crust and bake 30 minutes or until center is firm. Cool; refrigerate 3 to 4 hours.

Whip cream; add powdered sugar and beat until stiff peaks form. Spread over pie. Garnish with lime rind. Serves 8.

Nutritional information unavailable.

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