Who doesn't love a light and tangy piece of pie on those warm summer evenings?! :) This is a recipe that I've tweaked a bit to my liking (pictured above with the lasagna & salad we had for Sunday dinner.) Perhaps I'll have Aaron share his lasagna recipe; he has a dynamite approach to slow cooker spaghetti sauce, which we use later for the lasagna. :)
Key Lime Pie
1 9-inch Graham Cracker Pie Crust (I like the Ready Crust by Keebler)
1/4 pkg. cream cheese, softened (optional - makes it a bit more creamy)
3 egg yolks
1 can sweetened condensed milk
1/2 C. lime juice (use the juice from one lime, plus bottled lime juice to make 1/2 C.)
Grated rind of one lime
Meringue:
3 egg whites
1/4 tsp. cream of tartar
5 T. sugar
Preheat oven to 325. Beat egg yolks until pale yellow. Blend in condensed milk and cream cheese, if using. Add lime juice and lime rind and blend until smooth. Pour filling into pie shell and prepare meringue as follows:
Add cream of tartar to egg whites and beat until foamy. Add sugar, one tablespoon at a time, while beating constantly. Beat until sugar is dissolved and mixture is glossy and stands in soft peaks. Spread meringue on pie, creating a seal by ensuring it touches the crust all around. Using a knife, create pretty swirls across the meringue. Bake pie for approximately 10 minutes, or until tops of the meringue swirls are lightly browned. Cool at room temperature, then chill in your refrigerator. Garnish each serving with a lime slice, if desired.
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