Key Lime Pie with Meringue Topping
By Deen BrothersJUMP TO RECIPE
- 5 large egg yolks
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons grated lime zest
- 1/2 cup lime juice, freshly squeezed
- 1/2 cup heavy cream
- 1 prepared 9-inch graham cracker crust
- 4 egg whites
- 6 tablespoons sugar
- 1/2 teaspoon cornstarch
- Pinch salt
Preheat the oven to 325°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 20 minutes or until fi rm. Remove pie from oven. Increase the oven temperature to 350°F.
Meanwhile, in a medium bowl, beat the egg whites until soft peaks form (tips curl). 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. Bake for 10 to 12 minutes more or until the meringue is golden. Serve pie warm or at room temperature.