Key Lime Pie Recipe

Preheat oven to 425 degrees. Fit the crust in a 9-inch deep-dish pie plate and bake for 10 minutes. Lower heat to 350 degrees. In medium-size saucepan, mix 2/3 cup sugar, cornstarch, condensed milk, water and lime rind. Stir over moderately high heat until thickened, about 5 minutes. Meanwhile, in a medium-size bowl with an electric mixer on high, beat the yolks until thick. Stir about 1 cup of the hot mixture into the egg yolks, then return to the saucepan. Cook, whisking constantly, for 3 minutes or until thickened (do not boil). Stir in the lime juice and pour into the pie shell. Cool for 30 minutes. In a clean large bowl, with clean beaters and the mixer on high, beat the egg whites until stiff. Gradually beat in the 1 cup sugar. Beat 3 minutes more, until smooth and glossy. Swirl meringue on the pie. Bake for 25 minutes or until golden. Cool 30 minutes, then chill 2 hours before serving. (This is a bit more complicated than the recipe I used to use, but it doesn't have raw eggs!)