Famous Family Recipe: Key Lime Pie!

Don't you love it when you have access one of those recipes that's been passed down through family through the generations? Well, this key lime pie was just passed down to me by my aunt-in-law Suzanne and, with her permission, I am sharing it with you. Her husband Michael, loves to cook so you know this cool, refreshing treat will be a hit! Be sure to use real butter and don't try to get by with one of those ready-made crusts. I would definitely serve this at your next cookout!

Michael's Key Lime Pie

Ingredients:

Honey Maid Graham Cracker Crust
Butter
1/2 cup Key Lime juice
1 can Eagle Brand condensed milk
4 eggs, separated
6 Tbsp. sugar

Prepare crust first:

Use Honey Maid Graham Cracker Crust Mix, but use real butter and no pre-made pie crust here. Bake at 350 for 8 min.

While crust is baking, make filling:

1/2 cup Key lime juice, bottled if necessary
1 can EAGLE brand condensed milk, must be Eagle
4 egg yolks

Combine all and pour in baked crust.

Meringue:

4 egg whites, room temp.
6 Tbsp. sugar
Beat together until peaks form. Hint: Use clean and dry mixer and bowl.

Fold meringue on top of filling and bake in 350 oven for 20 - 30 minutes or until meringue is golden brown.

This pie is a wonderful blend of tangy and sweet. It is best served very cold, so go ahead and make it the day before and put in fridge.