This very easy custard pie originated in the Florida Keys in
the 1800’s when fresh ingredients other than the local limes
were hard to come by. See the notes for information on some
of the ingredients.

INGREDIENTS (One 20-cm pie)

3 eggs
400 ml condensed milk (one standard can)
120 ml Key Lime juice
sugar
1 Graham cracker pie crust

PROCEDURE

(1) Separate the eggs. You’ll be whipping the whites,
so put them in a large enough bowl.
(2) Combine the egg yolks, the condensed milk, and the
juice, and stir until thoroughly combined. The
acidity of the juice thickens the milk and eggs
into a custard.
(3) Add a pinch of sugar to the egg whites, and beat
them until stiff but not dry.
(4) Spoon the custard into the pie crust and even it
out.
(5) Spoon the beaten egg whites on top of the custard
and even it out so it looks pretty.
(6) Chill before serving. If you like, run the pie
under a hot broiler for a minute until the egg
whites are slightly browned. (This is primarily
for appearance, it doesn’t affect the flavor
much.)