T-Lime Pie has a story! It was my friend's birthday and his favorite food on earth is Key Lime Pie. My personal mission was to create the very best in all the land for him. No Key Limes were to be found in the desert valley. Trying to make the best out of a very sad situation, I created T-Lime Pie. And now that the birthday boy and his wife have ravaged the pie pan (and cleaned and returned it) and having lavished many praises upon it, I will share it with you.
(A little bit Cooking Light, a little bit Teri)
2 large eggs
2 large egg whites
1 teaspoon grated lime rind (zest before juicing) + some for garnish
1/2 cup hand squeezed "regular" lime juice (about 8-10 small limes, 3-4 larger ones)
1 (14-ounce) can fat-free sweetened condensed milk
1 graham cracker pie crust, homemade (best) or store bought
Whipped cream, homemade (best) or store bought, artifically manufactured, non-dairy, boring, whipped topping
Preheat oven to 350°.
Zest the lime rind. Slice and juice the limes. Strain and measure. Measure and freeze additional juice.
Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended. Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills).
Cool pie on a wire rack. Cover loosely, and chill 4 hours.
Spread whipped cream evenly over filling and lighty sprinkle with zested rind for color.