Key Lime Pie
Source of Recipe
Aunt Saunny
3 large eggs
One 14-ounce can sweetened condensed milk
3/4 cup fresh lime juice, preferably from Key limes (see note)
2 teaspoons minced lime zest
A lightly baked 9-inch pie shell
Whipped cream (optional)
Preheat the oven to 350 degrees.
Separate the eggs, and place the yolks in a mixing bowl. Beat them together with the condensed milk for 3 minutes. Combine with the lime juice and lime zest, and set aside. Beat the egg whites until they are soft but not stiff. Gently fold them into the lime juice mixture. Spoon into a cooked 9-inch pie shell. Bake on the middle rack of the oven for 20 to 30 minutes, or until the center is firm. Remove and cool on a cake rack. Chill in the refrigerator before serving.Top with whipped cream, if desired.
Makes one 9-inch pie.
Note: Gourmet shops often sell the small, yellow, intensely flavored Key limes, but if you can't find them, use green Persian limes.
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