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20M Total Time
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5M Prep Time
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10 Ingredients
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8 Servings
Directions
Preheat oven to 350˚. Beat egg yolks, milk, lime juice, lime zest and heavy cream in a bowl until blended.
Pour mixture into prepared pie crust and bake for 15 – 20 minutes. Mixture should be firm when removed from oven.
In a medium bowl, beat the egg whites until soft peaks form.
In a separate bowl, stir together the sugar, cornstarch and salt. Add the sugar mixture a little bit at a time to the egg whites and beat between additions. Continue beating until all is mixed and sugar is dissolved. Spoon meringue mixture on top of the hot pie filling. Bake for 10 – 12 minutes more or until the meringue is golden. Keep a close eye on the pie so that the meringue does not overcook.
Ingredients
- 1 Baked pie crust (prepared per package directions)
- 5 Large egg yolks
- 1 can (14 oz.) sweetened condensed milk
- 1/2 cup fresh Key lime juice
- 2 tsp. freshly grated Key lime zest
- 1/2 cup heavy cream
- 4 Large egg whites
- 6 tbsp. sugar
- 1/2 tsp. cornstarch
- pinch salt
Tips
Graham cracker crust can be substituted for regular crust.
Per serving: 1/8 of recipe
- Calories 264
- Total fat 6 g
- Saturated fat 3 g
- Polyunsaturated fat 0 g
- Monounsaturated fat 2 g
- Cholesterol 86 mg
- Sodium 87 mg
- Carbohydrates 48 g
- Fiber 0 g
- Sugar 46 g
- Protein 6 g
- Vitamin A 61 mcg
- Vitamin D 0 mcg
- Folate 17 mcg
- Choline 97 mg
- Calcium 153 mg
- Iron 0 mg
- Potassium 246 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.