KEY LIME PIE
3 eggs
1/2 cup fresh key lime juice
1 can sweetened condensed milk
1/3 cup sugar
1 - 9" graham-cracker crust or a prebaked pastry shell
Separate the eggs. Place the whites in a large bowl.
Combine egg yolks, condensed milk, and the juice, and stir until blended. Key lime's natural acidity will thicken the milk and eggs into a custard. Add the sugar to the egg whites, and beat them until stiff but not dry. Spoon the mix into the pie crust. Spoon the beaten egg whites on top of the custard and distribute evenly.
Bake at 350° for 20 minutes or until merengue is lightly browned. Chill before serving.
Makes one 9" pie.
HEART SMART KEY LIME PIE
2 ounces EGG BEATERS™
1 - 14-ounce can sweetened condensed milk
3/4 cup key lime juice (approx. 12-15 key limes)
1 - 9" pie shell
Prepare 9" pie shell or your favorite graham cracker pie crust until lightly brown.
To a mixing bowl add condensed milk and 2 ounces of EGG BEATERS™. Add key lime juice to the bowl and mix just to blend. Do not over beat.
Pour mixture into 9" baked pie shell or graham cracker pie crust. Chill until set - overnight is best. Top with whipped cream if you like.
Makes 8 servings. |
