If you’re not familiar with key limes, they’re tiny but–if you pick them right–packed with tart, flavorful juice. I think I got more juice out of some of these quarter-sized limes than from the fist-sized limes sold in my regular grocery store. This key lime pie recipe was from Cooking Light, which means that we could feel slightly less guilty about eating several slices at a sitting…and then having leftovers for breakfast the next day.
Key Lime Pie
2 large eggs
2 large egg whites
1/2 cup Key lime juice
1 teaspoon grated lime rind
1 (14-ounce) can fat-free sweetened condensed milk
1 (6-ounce) reduced-fat graham cracker crust
Preheat oven to 350°.
Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended. Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills). Cool pie on a wire rack. Cover loosely, and chill 4 hours. Can top with whipped cream if desired.