Key Lime Chiffon Pie

1. 1

   Mix together condensed milk, egg yolks and grated rind.

2. 2

   Beat the egg whites very stiff and add sugar a little at a time, beating it in as for a meringue (reserve for later use).

3. 3

   Add lime juice into the milk mixture and stir until thick.

4. 4

   Fold this into the beaten whites, blending gently but thoroughly.

5. 5

   Turn this into a pre-baked, cooled pie shell and chill for several hours before serving.

6. 6

   There is absolutely no cooking of the filling.

7. 7

   Can also put filling in parfaits as for Key Lime Mousse and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.