Key Lime Angel Pie

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.