Key Lime Pie
Key Lime Pie is an easy dinner. Made with 3 eggs, yolks and whites separated, 1 (14 oz.) can sweetened condensed milk (not evaporated milk), 3/4 c. lime juice, 1 (9-inch) baked and cooled pie shell (a frozen 9-inch pie crust, baked in its own aluminum container will not hold all the filling) and 6 tbsp. sugar, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Heat oven to 425Β°.
In a medium size bowl with an electric mixer, beat yolks and condensed milk at medium speed until pale and frothy.
Continue beating while slowly adding the lime juice in a thin stream.
Pour mixture into prepared pie shell.
In a clean, dry bowl, whip egg whites at low speed until frothy; increase speed to high and add sugar, 1 tablespoon at a time, beating after each addition.
When meringue is stiff, white and glossy, spread it over the pie filling, making sure edge of crust is covered.
Bake 2 or 3 minutes or until lightly browned.
Chill in refrigerator about 6 hours.
Makes 8 servings.
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