Fabulous Key Lime Pie With Meringue

added by Andrea Thomas

When we went to Florida, we came home with a bunch of limes. What else could
I do but make a pie? After hand squeezing 25 limes for the juice, I decided to go
with the lime juice from the store the next time I baked this pie. It has a fabulous,
creamy filling that makes my mouth water even now!
Cook time: 30 Min Prep time: 15 Min Serves: 6-8, depending on how you slice it!

Ingredients
PIE FILLING
1 graham cracker crust, regular size
1/2 c heavy cream, cold
1/2 c lime juice
2 tsp grated lime zest
1 can(s) sweetened condensed milk, 14 oz
3 large egg yolks, reserve whites
MERINGUE TOPPING
4 large egg whites
6 Tbsp sugar
1/2 tsp corn starch
1 pinch salt

Directions
1. Preheat oven to 350 degrees. In a medium bowl, mix egg yolks and condensed milk
together. Then stir in lime juice, zest, and cream.

2. Pour into a pie crust and bake for 30 minutes. Set your timer for 20 minutes. When your
timer goes off, begin the following steps:

3. Wisk the egg whites until soft peaks form.

4. In a second bowl, mix the sugar, corn starch, and salt.

5. Add the sugar mixture a LITTLE at a time to the egg whites, beating between additions.
Continue until the sugar dissolves. Hint: If the sugar does not dissolve properly, you will have
little amber-colored "drops" on top of the meringue. It's fine, it just not be what you are going
for!
6. By now the pie should be done. Remove it and spoon meringue mixture on top, lightly
"tapping" your spoon on the covered pie to give a wispy look.

7. Bake for an additional 5-10 minutes or until the top is a light golden brown. This pie is
fabulous warm or cold!

Last Step: Don't forget to share!

Make all your friends drool by posting a picture of your finished recipe on your favorite social network.
And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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