Source: Heritage Grill - Denville, New Jersey
This pie was perhaps created to showcase sweetened condensed milk, a new product developed by Gail Borden in 1858, as much as to feature the extra tart Key lime of South Florida.
1 (14 ounce) can (1 1/4 cups) sweetened condensed milk
1/2 to 3/4 teaspoon finely shredded Key lime peel or
1 1/2 teaspoons finely shredded Persian lime peel
1/3 cup lime juice (8 to 10 Key limes or 2 to 3 Persian limes)
1/2 cup water
Few drops green food coloring (optional)
Pastry for single-crust Pie
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
Separate egg yolks from whites; set whites aside for meringue.
In a bowl beat yolks well with a fork or whisk. Gradually stir in sweetened condensed milk and lime peel. Add lime juice, water, and, if desired, food coloring; mix well. (Mixture will thicken.) Spoon into pastry shell. Bake in a 325 degree F oven for 30 minutes. Remove from oven. Increase oven temperature to 350 degrees F.
Meanwhile, for meringue, in a mixing bowl combine egg whites, vanilla extract and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over hot pie filling; seal to edge of pastry. Bake in a 350 degree F oven for 15 minutes; cool 1 hour. Chill to store.
Nutrition information per serving: 351 calories, 8 g protein, 49 g carbohydrate, 14 g total fat (5 g saturated), 97 mg cholesterol, 218 mg sodium, 221 mg potassium