Key Lime Pie

My husband and I discovered how much we enjoyed key lime pie in Florida, where we sampled key lime pie, key lime pie milkshakes, etc. Since then, I've made key lime cupcakes but had not made a pie until today. Key lime pie is incredibly easy to make and absolutely delicious. This is a lower-calorie version, although it still packs about 300 calories per decadent slice.

Key Lime Pie
1 reduced-calorie graham cracker pie crust
2 large eggs
2 large egg yolks
1/2 cup key lime juice
1 14-oz. can fat-free sweetened condensed milk
1 tsp. grated lime zest
3 large egg whites
1/2 cup sugar
2 1/2 Tbsp. water

Preheat oven to 350ºF. Using a blender, combine eggs and egg yolks. Add lime juice, milk and lime zest, and blend until well combined. Pour into pie crust. Bake 20 minutes or until edges are set. (Center will not be firm but will set as pie chills.)

Cool completely on wire rack. Cover loosely, and chill at least 2 hours. Once pie is chilled, make the meringue topping by beating egg whites on medium until foamy. Combine sugar and water in saucepan. Heat until boiling, and cook without stirring until a candy thermometer reads 250ºF. Pour hot sugar syrup in a thin stream over the egg whites, beating on high for 2 minutes or until stiff peaks form.

Cover chilled pie completely with meringue. Broil the pie until the meringue is lightly browned. Yield 8 servings.