1 baked 8 inch pie shell (pastry or crumb)

1 1/3 c. (15 oz.) can condensed milk

2 eggs, separated

1/2 c. juice of key limes

Grated rind of one lime (optional)

2 egg whites

4 tbsp. sugar

1/4 tsp. cream of tartar

Blend condensed milk, lime juice, lime rind and egg yolks with electric mixer at medium speed until light. Beat egg whites until fluffy and fold into lime mixture. Pour into pie shell.

Add cream of tartar and sugar to egg whites and beat until stiff enough to peak. Pile lightly on filling and bake in slow oven (325 degrees) about 15 minutes or until lightly browned. Cool before serving.

1 (3 oz.) pkg. lime Jello

1 c. boiling water

1 to 2 tsp. grated lime rind

1/2 c. lime juice

1 egg yolk, well beaten

1 1/3 c. (14 oz. can) sweetened condensed milk

1 tsp. aromatic bitters

1 egg white

Few drops green food coloring (optional)

1 baked 9 inch pie shell, cooked

Dissolve gelatin in boiling water. Add lime rind and juice. Pour slowly into beaten egg yolk, stirring constantly. Add condensed milk and bitters. Chill until slightly thickened. Beat egg white until stiff peaks will form. Fold into gelatin mixture. Add food coloring. Pour into pie shell. Chill until firm, about 3 hours. Garnish with lime slices or prepared Dream Whip topping, if desired.

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1-9″ graham cracker pie shell

1-14 oz. can sweetened condensed milk

3 egg yolks (whites not used)

1/2 cup Nellie & Joe’s key west lime juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350°F degrees for 15 minutes.

Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.

3/4 c. key lime juice

1/2 pt. Cool Whip (8 oz. package)

1 baked 9 inch pie crust, cooled (graham cracker crust may be used)

14 1/2 oz. can Eagle Brand milk

Combine milk and Cool Whip. Add key lime juice. Stir well until thickened. Pour filling into pie crust and refrigerate overnight.

6 egg yolks, slightly beaten

1 (15 oz.) can sweetened condensed milk

1 c. Key Lime Juice (or Persian Lime) juice

1 (9 inch) baked pie shell

6 egg whites

4 tbsp. sugar

Combine egg yolks and condensed milk. Mix well. Add lime juice and blend well. Turn into baked pie shell. Swirl onto pie, spreading to edge of the pie shell all around. Bake in 300 degree oven until meringue is pale honey-colored.

1 1/2 c. graham cracker crumbs

1/4 c. sugar

4 to 6 tbsp. melted butter

1 can sweetened condensed milk (15 oz.)

1 tbsp. grated key lime rind

1/2 c. key lime juice

1/4 tsp. salt

2 slightly beaten egg yolks

Crust: Preheat oven to 350 degrees. Mix crumbs, sugar and melted butter. Pat evenly into 9 inch pie pan. Bake for about 10 minutes. Cool.

Pie: Preheat oven to 350 degrees. Mix together the milk, rind, juice, salt, and egg yolk. Mix well. Stir until thickened. Pour the mixture into the baked pie crust. Top with meringue. Bake pie 10 to 15 minutes or until meringue is lightly browned.

MERINGUE:

2 egg whites

2 tbsp. sugar

Gradually add sugar to egg whites while beating the whites until stiff.

1 1/4 c. crushed graham crackers

1/3 c. melted butter

OR FOR CRUST:

Buy a ready made graham cracker crust (that’s what I do)

FOR PIE:

1 can sweetened condensed milk

4 eggs, room temperature

1/2 c. key lime juice

6 tbsp. sugar

1/2 tsp. cream of tartar

CRUST: Mix together and press into pie pan; can be kept in freezer until ready to fill.

PIE FILLING: Beat 1 egg white stiff and fold into mixture of condensed milk, 4 egg yolks and key lime juice. Pour this entire mixture into bottom of pie plate.

PIE TOPPING: In another bowl, beat 3 remaining egg whites and gradually add 6 tablespoons sugar and 1/2 teaspoon cream of tartar. Spread this meringue over the filling. Bake at 350 degrees for 10-15 minutes or until golden brown.

9 inch unbaked pie shell

1 env. unflavored gelatin

1/2 c. lime juice

1 c. sugar

2 eggs, beaten

2 pkgs. (3 oz. each) cream cheese, softened

1/4 c. butter, softened

1 c. whipping cream

1 1/2 tsp. grated lime peel

1/2 c. whipping cream, whipped and sweetened

Lime slices

Generously prick pie crust with fork. Bake in preheated 450 degree oven 9 to 11 minutes or until lightly browned. Cool. In small saucepan, soften gelatin in lime juice for 5 minutes. Blend in sugar and eggs. bring mixture to a boil over medium heat. Reduce heat; boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese and butter; beat well. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate until cool, about 45 minutes, stirring occasionally. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and grated lime peel. Spoon into cooled pie crust. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices as desired. Store in refrigerator. Yield: 8 to 10 servings.

1 can sweetened condensed milk

4 egg yolks

3 oz. lime juice

Green food color (if desired)

Pour into prepared graham cracker crust. Bake at 350 degrees for 10 minutes. (For 9 inch pie crust double recipe.) Cool. Top with whipped cream.

1 small Sugar Free lime Jello

8 oz. Sugar Free lemon yogurt

8 oz. light Cool Whip

1 chocolate pie shell

In bowl mix Jello, with 1/2 cup boiling water (add two ice cubes). In bowl mix 8 oz. Cool Whip and 1 cup lemon yogurt with Nutra Sweet. Wish together. Mix with Jello and pour into chocolate shell. 1/6 slice of pie = 78 calories and crust? 1 gram fat.