Easy Key Lime Pie

Key Lime Pie may be topped with meringue (as it is here) or with whipped cream. If you’d prefer the latter, make adaptations according to the variation for Cream-Topped Cream Pie
. If you have key limes— chances are you will not—by all means use them; but normal limes are fine.

1 Flaky Piecrust
or Graham Cracker Crust
fitted into a 9-inch pie pan and chilled

4 eggs, separated

One 14-ounce can sweetened condensed milk

1/3 cup freshly squeezed lime juice

Pinch salt

1/4 cup confectioners’ sugar

• Prebake the crust and start the filling while the crust is in the oven. When the crust is done, leave the oven at 350 F and cool the crust slightly on a rack.
• Beat the egg yolks just until combined. Beat in the condensed milk, then the lime juice, a little at a time; the mixture will thicken. Put the pie plate on a baking sheet.
• Pour the filling into the warm crust and bake until the filling is just firm, 10 to 15 minutes. Remove and cool on a rack for about 10 minutes.
• Make the meringue: Beat the egg whites with salt until foamy. Keep beating, gradually adding the confectioners’ sugar, until the mixture is shiny and holds fairly stiff peaks.
• Cover the pie with the meringue, making sure the meringue comes into contact with the edges of the crust.
• Note that the meringue will hold its shape, so you can make peaks and swirls if you like. Bake until the meringue is lightly browned, 10 to 15 minutes. Cool on a rack, then refrigerate; serve cool.

MAKES: One 9-inch pie (about 8 servings)

TIME: About 11/2 hours, plus time to cool