|9 inch pie shell||1|
|Sweetened condensed milk||300 Milliliter (1 1/4 Cups)|
|Grated lime rind||30 Milliliter (2 Tablespoons)|
|Lime juice||125 Milliliter (1/2 Cup)|
|Egg whites||2 , beaten stiff|
|Heavy cream||125 Milliliter, whipped stiff (1/2 Cup)|
Bake pie shell in oven preheated at 425°F (220°C) for l2 to 15 minutes.
Remove and set aside to cool.
Place milk, egg yolks, lime rind and juice in stainless steel bowl.
Set over saucepan half-filled with hot water on medium-low heat.
Cook mixture until thickened, stirring constantly.
Transfer bowl to counter and let cool.
Fold in egg whites, then whipped cream, with spatula.
Pour filling into pie shell and refrigerate overnight.
Garnish pie with roasted almonds or with slices of lime if desired.