Bev Avery's Real Key Lime Pie
A recipe from the Sneaky Kitchen
2 frozen deep dish
4 cans fat-free condensed milk
1 dz. eggs
1 bottle NELLIE
AND JOE'S Key Lime Juice
sugar for meringue
Prick pie shells all over with a fork & bake until
golden in 400° oven.
Separate eggs carefully. Combine yolks with
condensed milk & about 3/4 cup lime juice. Taste & add more until it
has the tartness you prefer. Bake 10 min. to kill bacteria in
Make meringue: beat egg whites in a clean dry
glass or metal bowl until they begin to form soft peaks. Gradually add
2 T. sugar for each egg white (that's about 1 1/2 cups for 12 egg whites),
beating between additions until stiff and glossy.
Spread on pie & put back in a hot oven until the tips
you have created turn a little brown.
Serve cold - warm Key Lime Pie tends to seek its own
level on your plate. They freeze well.