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INGREDIENTS:
- 1/2 cup key lime juice, fresh if possible
- 1/2 cup heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1 to 2 teaspoons finely grated lime or key lime zest, divided
- 5 egg yolks
- whipped cream or whipped topping, optional
- 1 graham cracker pie shell
- .
- Meringue (optional)
- 3 to 4 egg whites
- 6 tablespoons sugar
- 1/2 teaspoon cornstarch
- dash salt
PREPARATION:
Meanwhile, make meringue, if using. In a glass or stainless steel bowl, beat egg whites until soft peaks form. Combine sugar, cornstarch, and salt; gradually beat into the egg whites. Continue beating until egg whites no longer feel gritty (with sugar)when a little is smeared between two fingers. Spoon onto the hot pie filling, spreading to cover completely to the crust. Put back in the oven and bake at 350° until meringue is browned, about 12 to 15 minutes.
More Key Lime Recipes
Key Lime Pie with Whipped Topping
Key Lime Pie from Jack
Sande's Key Lime Pie
Key Lime Cake
Key Lime Cheesecake
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