Recipe Corner: Key Lime Pie

My mother used to make this recipe. It's probably originally from the 1950's or early 1960's. I have no idea where she got it from. As the years went by, the recipe no doubt evolved a bit. That's why many of the ingredient amounts are rather vague. This was one of my father's favorite desserts. We used to have it for special occasions such as his birthday.

The version here is based on a verbal description my mother gave me, along with my memories of how we used to make it.

Key Lime Pie

1 can of sweetened condensed milk (about 13-15 ounces)
3-4 eggs, separated (I usually use 3)
lime juice to taste (usually about 1/2 to 1 cup)
lime zest (optional; we hated it as kids buy I like it better now)
green food coloring (optional)
a pinch of sugar
1 baked, cooled pie crust (graham cracker or regular)

Separate the eggs.

Beat the egg yolks until straw-colored and thick. Add the condensed milk slowly (while still beating), and then the lime juice, lime zest, and food coloring. The amounts of lime juice, zest, and food coloring are to your taste.

Beat the egg whites until they are stiff but not dry. Use a clean bowl and clean beaters for this. Towards the end of the beating, add a pinch or two of sugar, and, if desired, a bit of lime juice and/or zest.

Pour the filling in the pie crust. Pour the meringue on top. Swirl the top decoratively with the spatula, making sure the meringue is at the edge of the pie crust (to make a good seal).

Bake the pie in a preheated 350F oven until the meringue is golden brown (but not too brown). This usually takes about 15-20 minutes.

Remove from oven. Cool to room temperature and then refrigerate.

Then eat it up, yum.