Key Lime Pie

Ben has quite the sweet tooth and he really enjoys baking. In fact, he does the majority of the baking at our house. He found a recipe for Key Lime Pie in our Better Homes and Gardens cookbook and made it for the first time on Sunday. It was gone within a day and a half. He had to force himself to leave me a piece and I had to eat it as soon as I got off of work--otherwise, I probably wouldn't see it again! Since then, he has made two more of these. One he took to our neighbors as a gift, and the other met the same demise as the first. This pie is so good. It's sweet, a little tart, and oh so delicious!

Key Lime Pie

1 recipe Baked Pie Shell

3 eggs

1 14 oz can sweetened condensed milk

1/2 cup lime juice

3 Tablespoons water

green food coloring (optional)

Meringue

1. Prepare baked pie shell and set aside. Separate egg yolks from whites; set whites aside for meringue.

2. For filling, in a medium bowl beat egg yolks. Gradually whisk in sweetened condensed mild; add lime juice, water, and food coloring if desired (we didn't add any). Mix well (mixture will thicken)

3. Spoon thickened filling into baked pastry shell. Bake in a 325 deg. oven for 15 min. Meanwhile, prepare meringue for pie. Remove pie from oven and increase the oven temperature to 350 deg. Spread meringue over hot filling and seal to the edge. Bake for about 15 minutes (until nicely browned). Cool on a wire rack for 1 hour. Chill for 3-6 hours before serving.