Key Lime Pie

• 3 eggs, yolks and whites separated
• 1 (14 oz.) can sweetened condensed milk (not evaporated milk)
• 3/4 c. lime juice
• 1 (9-inch) baked and cooled pie shell (a frozen 9-inch pie crust, baked in its own aluminum container will not hold all the filling)
• 6 Tbsp. sugar

1. Heat oven to 425u0b0.
2. In a medium size bowl with an electric mixer, beat yolks and condensed milk at medium speed until pale and frothy.
3. Continue beating while slowly adding the lime juice in a thin stream.
4. Pour mixture into prepared pie shell.
5. In a clean, dry bowl, whip egg whites at low speed until frothy; increase speed to high and add sugar, 1 tablespoon at a time, beating after each addition.
6. When meringue is stiff, white and glossy, spread it over the pie filling, making sure edge of crust is covered.
7. Bake 2 or 3 minutes or until lightly browned.
8. Chill in refrigerator about 6 hours.
9. Makes 8 servings.

eggs, condensed milk, lime juice, cooled pie shell, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032421 (may not work)