Preparation / Directions:
For two pies, make pie crust, separate into two batches, roll and place in
two
pie tins. Poke holes in the bottom of the pie crusts and bake until slightly
brown, approximately 10-12 minutes in 350’ oven. Cool.
Separate 6 eggs placing the yolks in one bowl and the whites in another,
preferably copper. (Whites whip better in a copper bowl). Be absolutely
certain that you do not get any of the yolk or any trace of oil in the bowl
which contains the egg whites.
Whisk yolks until light yellow in color and add one at a time:
3 cans Eagle Brand condensed milk, whisking well after each one
To this mixture, whisking after each addition, add in 3 parts:
1 1/2 scant cups fresh lime juice and zest of 3 limes.
In the copper mixing bowl add a dash of salt to egg whites and beat until
stiff but not dry.
Fold egg white mixture into egg yolk mixture using slow smooth strokes which
blend the whites in without breaking them down. Do not over mix.
When mixture is blended, pour into baked pie crusts. Bake at 350’ for 10
Min.
Cool.
The egg whites can also be treated as a Meringue and baked at 475’ on top of
the pie for 10 min or so.
Serve topped with whipped cream.
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