Key Lime Pie
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If recipes were placed in leather-bound books to treasure forever, this all-time favorite pie would be included. An inspired Florida genius created this recipe which first appeared on the Eagle Brand Condensed Milk can many years ago.
INGREDIENTS4 eggs, separated (reserve 3 whites for meringue)
1 can Eagle Brand Sweetened Condensed Milk, not evaporated
1/2 cup lime juice
2 to 3 teaspoons grated lemon rind, optional
Few drops green food coloring
1 (8 or 9-inch) baked pastry shell, cooled
1/2 teaspoon cream of tartar
1/3 cup sugarPreheat oven to 350 degrees.
In a medium bowl, beat egg yolks; stir in sweetened condensed milk, lime juice, rind and food coloring.
In a small bowl, stiffly beat 1 egg white; fold into sweetened condensed milk mixture. Turn into shell.
Beat reserved egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry.
Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving.
Makes one 8 or 9-inch pie