Key Lime Pie
3 eggs
1/2 cup fresh key lime juice
1 can sweetened condensed milk
1/3 cup sugar
1 - 9" graham-cracker crust or a prebaked pastry shell
Separate the eggs. Place the whites in a large bowl.
Combine egg yolks, condensed milk, and the juice, and stir until blended. Key
lime's natural acidity will thicken the milk and eggs into a custard. Add the
sugar to the egg whites, and beat them until stiff but not dry. Spoon the mix
into the pie crust. Spoon the beaten egg whites on top of the custard and
distribute evenly.
Bake at 350° for 20 minutes or until merengue is lightly browned. Chill before
serving.
Makes one 9" pie.