Being born and raised in Key West, I've been making key lime pie for as long as I can remember. It's ridiculously easy, so tasty, and the perfect dessert on a hot summer night. I made one this weekend for my gentleman and family, and although we didn't let it set in the fridge as long as you're supposed to, it was yummy enough to be gone within 24 hours.
Feel free to make this recipe with or without meringue, but never desecrate this masterpiece with whipped cream!
1/2 cup fresh key lime juice*
1 can condensed milk
1 pre-made graham cracker pie crust
1 cup sugar
Preheat oven to 400° F.
Squeeze key limes until you get 1/2 cup of juice. Make sure to strain out any seeds. *If you can't find fresh key limes, then substitute with Nellie & Joe's Key West Lime Juice.
Separate eggs and yolks; set aside egg whites for the meringue.
Whip egg yolks together, then add condensed milk and key lime juice. Stir until smooth.
Put the pie crust in the oven for 5 minutes (just to brown). Raise oven temperature to 500° F.
Pour the key lime and condensed milk mixture into the pie crust.
In a new bowl, whip the egg whites until they start to form stiff peaks; slowly start adding the sugar.
Scoop the meringue on top of the pie, using a fork to form swirls.
Put the pie in the oven just long enough to brown the meringue.
Let set in the refrigerator for at least 24 hours.