1 (14 oz.) can Eagle Brand sweetened condensed milk
4 egg yolks
1/2 cup freshly squeezed lime juice
1 egg white, stiffly beaten
whipping cream or meringue for topping (see below)

Bake a store bought or homemade pie crust and allow to cool for 30 minutes.

Combine condensed milk, egg yolks and lime juice. Beat egg white until peaks form when the beater is lifted from the bowl. Pour mixture into cooled pie crust and refrigerate.

Before serving, beat 1 cup of whipping cream with a few tablespoons of powdered sugar or corn syrup and use a spatula to evenly cover the pie. You can add a few drops of lime oil to the cream if available. Or top the pie with meringue by beating the 3 remaining egg whites; gradually add 6 tablespoons sugar and 1/4 teaspoon cream of tartar. Pipe or smooth the meringue over the pie filling.

Bake in a preheated 350°F oven for 20-25 minutes or until the top of the meringue has browned lightly.

Submitted by: Belle