KEY LIME PIE
- 1 can sweetened condensed milk
- 4 egg yolks
- 1/2 cup freshly squeezed lime juice
- 1 egg white, stiffly beaten
- whipping cream or meringue for topping
- (see below)
Bake a store bought or homemade pie
crust and allow to cool for 30 minutes.
Combine milk, egg yolks and lime juice. Beat egg white until peaks form when the beater is lifted from the bowl. Pour mixture into cooled pie crust and refrigerate.
Before serving, beat 1 cup of whipping cream with a few tablespoons of
powdered sugar or com syrup and use a spatula to evenly cover the pie. You can add a few drops of lime oil to the cream if available.
Or top the pie with meringue by beating the 3 remaining egg whites; gradually add 6 tbsp. sugar and 1/4 tsp cream of tartar. Pipe or smooth the meringue over the pie filling and bake for 20.25 minutes in a
preheated 350"F oven or until the top of the meringue has browned lightly.