
Key Lime Angel Pie

Key Lime Angel Pie
20m total time
5M prep time
10 ingredients
8 servings
Ratings






Preheat oven to 350Ëš. 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.
Baked pie crust (prepared per package directions) |
1
|
Large egg yolks |
5
|
sweetened condensed milk |
1 can (14 oz.)
|
fresh Key lime juice |
1/2 cup
|
freshly grated Key lime zest |
2 tsp.
|
heavy cream |
1/2 cup
|
Large egg whites |
4
|
sugar |
6 tbsp.
|
cornstarch |
1/2 tsp.
|
salt |
pinch
|
Graham cracker crust can be substituted for regular crust.
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.