Key Lime Pie

Key Lime Pie

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 -----Er Pie Shell

Meringue (Optional)

3 To 4 Egg Whites

6 Tablespoons Sugar

1/2 Teaspoon Cornstarch

Dash Salt

Preparation:

Whisk Sweetened Condensed Milk With The Egg Yolks. Stir In Whipping Cream And Lime Juice. Stir In 1 To 1 1/2 Teaspoons Lime Zest. Pour Into A Prepared Graham -----Er Crust And Bake At 325° For 15 To 20 Minutes. Remove From Oven And Increase Temperature To 350° If Meringue Is Used. If You Aren't Making The Meringue, Cool The Pie And Top With Whipped Cream And A Little Lime Zest Just Before Serving.

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