Key Lime Meringue Pie Made With No Condensed Milk

I have this thing about canned condensed milk. Every time I look at the number of calories in the can, I just balk at using it. But I do love Key Lime Pie in spite of the fact that most recipes use the condensed milk. So I was delighted to find a recipe for this favorite without the condensed milk. It may end up having the same number of calories, but I will just feel better knowing I avoided the high-calorie milk. I have not yet tried this recipe; I am saving it for a special occasion. Note that preparation time includes cooling time.

• Ready In: 45 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 2  cups sugar, divided
• 1⁄4 cup cornstarch, plus
• 2  tablespoons cornstarch
• 1⁄4 teaspoon salt
• 1⁄2 cup fresh lime juice
• 1⁄2 cup cold water
• 3  eggs, separated
• 2  tablespoons butter
• 1 1⁄2 cups boiling water
• 1  teaspoon  grated lime zest
•  green food coloring
• 1⁄4 teaspoon cream of tartar
•  pastry dough, for a 9-inch pie

Directions

1. Combine 1-1/2 cups sugar with the cornstarch and salt in a 2-quart saucepan. Add egg yolks, lime juice and cold water. Blend well. Add butter, and gradually add boiling water.
2. Bring to a boil over medium heat and cook 3 minutes, stirring constantly.
3. Stir in zest and food coloring, Remove from heat and cool 20 minutes.
4. Meanwhile, beat egg whites with electric mixer on number 1 speed till frothy. Add cream of tartar and whip until soft peaks form. Continue on number 4 speed, gradually adding remaining sugar, beating until stiff peaks form.
5. Pour cooled filling into pie shell. Lightly pile meringue on filling and spread to edges. Bake 350 degrees for 15 minutes. Cool completely before serving.