Key Lime Pie With Meringue Topping
By Paula Deen
- Prep time: 30 minutes
- Cook time: 32 minutes
- Servings: 8
- 1 (9-inch) prepared graham cracker crust
- 1/2 cup heavy cream
- 1/2 cup fresh lime juice
- 2 teaspoons lime zest, grated
- 1 (14-oz) can sweetened condensed milk
- 3 large egg yolks
- 4 egg whites
- 6 tablespoons sugar
- 1/2 teaspoon cornstarch
- 1 pinch salt
Preheat the oven to 350 °F.
In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice and cream. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.
Meanwhile, in a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Torch the meringue to give it’s golden color; or bake for 10 to 12 minutes. Serve pie warm or at room temperature.