Ever since my husband and I were married all he ever talked about was Ms. June's Key Lime Pie. He would try others and compare them, not a pretty site. After Ms. June passed I was able to get her recipe from her son and made it for the first time. My husband said that he thought it was even better than he remembered. This can be time consuming sqeezing out all that lime juice but it is well worth the effort. No wonder she only made once or twice a year. This can be frozen without the meringue and served later. I hope that you all enjoy.
1Pre- heat oven to 350
Whisk together egg yolks (room temp) & condensed milk. Stir in lime juice, zest, and cream. Pour into baked pie shell. Bake 30 minutes or until firm.
2In a medium bowl beat egg whites til soft peaks form. In a small bowl mix dry ingrediants. Add sugar mixture SLOWLY, a bit at a time, to egg whites beating between each addition. Continue to beat until all sugar is desolved.
3Spoon meringue over hot filling sealing the edges well. Bake additional 10 to 12 minutes or until meringue browns. Chill and serve