Key Lime Pie
- 3 large Eggland’s Best egg yolks
- 1 (14-ounce) can Sweetened Condensed Milk
- 2 teaspoons grated Lime Rind
- 1/2 cup freshly squeezed Lime Juice
- 1/2 cup Milk
- 1 prepared 9-inch Graham Cracker Crust
- 5 large Eggland’s Best egg whites
- 6 tablespoons Sugar
- 1/2 teaspoon Cornstarch
- Pinch Salt
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and milk. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.
Meanwhile, in a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions.
Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Bake for 10 to 12 minutes until it has a honey golden color. Serve pie warm or at room temperature.
Notes and Suggestions
Make sure you use a metal or glass bowl to beat egg whites. Plastic will ruin the eggs whites and they won’t whip.