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    Traditional Key Lime Pie - Electric beater or hand wisk the pie filling mixture?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Traditional Key Lime Pie - Electric beater or hand wisk the pie filling mixture?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Traditional Key Lime Pie - Electric beater or hand wisk the pie filling mixture?),it will help you,my kids.

Personal Recipe Methods or Tips would be greatly appreciated! thanx!!

Answers:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon cinnamon
1/3 cup melted butter
4 egg yolks
2 egg whites
1 (14 ounce) can sweetened condensed milk
1/3-1/2 cup key lime juice (not reconstitued, I use just under 1/2 cup)

8 servings Change size or US/metric
Change to: servings US Metric

55 minutes 25 mins prep

Crust: Mix dry ingredients then add melted butter.
Mix again.
Press into 9inch pie pan.
Bake 10 minutes at 325.
Let cool.
Filling: Beat egg yolks well.
Add sweetened condensed milk and beat again.
Very slowly, a little bit at a time add the key lime juice.
Mix very well with your mixer.
Rinse off the beaters to start to prepare the egg whites.
Beat the egg whites until stiff glossy peaks form.
Fold egg whites into the yolk mixture.
Texture should be even.
Pour into pie crust pan.
Bake 20 min at 325.
Cool, then refrigerate at least 2 hours before serving.
Top with whipped cream!

Other Answers:
hand wisk the pie filling mixture

Whisk - but AUNTIEM answer even has the recipe - bless her heart!@ Whenever I cook, traditional or not, I always use a hand wisk unless the batter is to thick. But in my opnion I have always thought that a hand wisk is the best thing to use because it gives the food a hand done look.

Hand whisking is preferable because it doesn't cause excess froth that mars the surface of the finished pie.

my father did It by hand always.

I got this recipe when I was in Key West. It for a pre-baked pie shell. I had it with both a cookie shell and a graham shell there. I would use a beater anywhere it says "beat."
4 eggs
1 can sweetened condensed milk
1/2 cup Key Lime juice (they sell it in a bottle in the grocery store)
6 tablespoons of sugar
1/2 teaspoon cream of tartar
Preheat oven to 325. Beat 4 egg yolks. Add condensed milk and lime juice. Pour into baked pie shell.
For topping: Beat 4 egg whites. Blend in sugar and cream of tartar until stiff and peaks form. Bake until egg whites are golden brown.



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