It’s unusual for me to post a recipe that skips most of the work and goes for semi-homemade but this is one of these instances.  This super easy to make key lime pie skimps on prep time but not on flavor.  Don’t like the meringue top?  Simply replace it with whipped cream and enjoy!

Ingredients:

• 4 eggs, separated
• 1-14 ounce can condensed milk
• ½ cup Key Lime juice
• ½ tsp cream of tartar
• 1 frozen, 9-inch graham cracker crust
• 4 tbsp granulated sugar

Pie Directions:

• In the bowl of an electric mixer, beat the egg yolks on high speed until thick and light in color, about 4 minutes.  Turn off mixer and add condensed milk.  Mix on slow speed.  While still on slow, add half the lime juice, then the cream of tartar, then the remaining lime juice.  Mix until the filling is just blended.
• Ladle the filling into frozen crust and bake at 325 degrees until set, about 10-15 minutes, or until center is dry to touch.
• Let pie set in freezer for 3 hours before topping with meringue.

Meringue Directions:

• Preheat oven to 500 degrees (or use a kitchen torch).
• In the bowl of an electric mixer, beat the egg whites with the sugar until medium-stiff peaks, about 4 minutes.
• Form peaks on surface of the pie with the meringue.  Brown in oven, or with the kitchen torch, and return to freezer until ready to serve.

8 servings.