Key Lime Pie
|Baked pastry shell||1 , baked fully (9 Inch)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Fresh lime juice||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Preheat the oven to 325°.
With a wire whisk or rotary beater or electric mixer, beat the yolks of 5 eggs for 3 to 5 minutes until they are thick.
Slowly beat in the condensed milk and then the lime juice.
In another bowl, beat the egg whites until they form soft peaks and waver gently on the beater when it is lifted out of the bowl.
Be careful not to overbeat; the whites should not be stiff.
With a rubber spatula, fold them gently but thoroughly into the egg yolk mixture.
Spoon the mixture at once into the cooled pie shell.
Bake in the middle of the oven for 20 minutes, or until the filling is firm.