Just like you don't mess with Texas, you don't mess with Key Lime Pie. If you travel through Florida, you'll find that every single restaurant has their signature pie. No restaurant pie has impressed me enough to sway my love from the simple recipe on the bottle of Nellie and Joe's Key Lime Juice.
In my family, this pie is more than dessert. It's breakfast. If I was visiting my Dad, and the pie was served with dinner, there would be two slices left. The first two people up in the morning will get to have it for breakfast. It won't last even 24 hours.
This recipe is quick and easy. Even if you can't bake, you can handle this.
What You Need
1 store bought graham cracker crust
1 (14oz) can of sweetened condensed milk (fat-free or regular - both will work)
1/2 cup of Nellie and Joe's Key Lime Juice
3 egg yolks
What You Do
Preheat your oven to 350.
Mix milk, juice and egg yolks in a medium mixing bowl with a spoon until blended. Pour into crust.
Bake for 15 minutes (I prefer to set the crust on a baking sheet to make it easy to remove from the oven). Let cool on the counter and then refrigerate until ready to serve. Garnish with whipped cream or fruit.
So, what to do with the egg whites? Cook yourself a "fitness omelet" while waiting for the pie to bake. Try spinach, feta and salsa.