1 (9-inch) graham cracker pie crust (store bought or homemade
1/2 cup key lime juice
1 (14 oz.) can sweetened condensed milk
1 pinch salt
1 pinch cream of tartar
Preheat oven to 325 degrees. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. To the yolks, add one whole egg, the lime juice and the sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into crust. Bake in preheated oven for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Serve with whipped cream and lime slices, if desired.
This pie is so easy and so good! You may be wondering, exactly how much is a pinch? According to my research, "a pinch is smaller than a dash and is typically considered to be the amount of a dry ingredient that can be pinched between your forefinger and thumb," or to be more precise, about 1/16 of a teaspoon. If you don't have key lime juice, you can always use the regular stuff, but a mixture of 1/4 cup lime juice and 1/4 cup lemon juice is an even better substitution. This is definitely best served straight out of the freezer, which makes it a great make-ahead dessert. This is one we'll be making again and again.
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Adapted from allrecipes.com