Key Lime Angel Pie

Key Lime Angel Pie

Courtesy of The incredible edible egg™ 8 Servings • 5 Min. Prep Time • 15 Min. Cook Time • 1 Hr. Chill Time
Ingredients
3 egg yolks
1 can (14 oz.) sweetened condensed milk
1/2 c. fresh key lime juice
1-1/2 tsp. freshly grated lime peel
1 baked Meringue pie shell

Directions:

1. Beat egg yolks, milk, lime juice and lime peel in medium heavy saucepan until blended. Cook over low heat, stirring constantly but gently, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 min. Do not allow to boil. Remove from heat immediately.

2. Cool quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling. Press piece of plastic wrap onto surface of custard to prevent a "skin" from forming. Refrigerate until thoroughly chilled, at least 1 hr.

3. Spread lime custard evenly in meringue pie shell before serving.

Notes:

* Garnish with whipped cream, lime slices and fresh mint.

* Refrigerate pie, covered, several hours or overnight, to develop full flavor and to soften the meringue.

* Substitution: If Key limes are not available, use regular limes.

* For neat slices, dip knife into glass of water, letting excess water drip off, before each cut.

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Nutrition:

Calories: 263; Total Fat: 6g; Saturated Fat: 3g; Cholesterol: 96mg; Total Carbs: 48g; Fiber: 0g; Protein: 6g; Sodium: 87mg;