3 eggs
1 (14 oz.) can sweetened condensed milk
4 oz. key lime juice
sugar
1 graham cracker pie crust

Separate the eggs. You'll be whipping the whites, so put them in a large enough bowl. Combine the egg yolks, the condensed milk and the juice, and stir until thoroughly combined. The acidity of the juice thickens the milk and eggs into a custard.

Add a pinch of sugar to the egg whites, and beat them until stiff but not dry.

Spoon the custard into the pie crust and even it out. Spoon the beaten egg whites on top of the custard and even it out so it looks pretty.

Chill before serving. If you like, run the pie under a hot broiler for a minute until the egg whites are slightly browned. (This is primarily for appearance, it doesn't affect the flavor much.)

Common variations: To make it lighter, fold a little of the beaten egg white into the custard. Use sweetened whipped cream on top rather than egg white. Use two or four eggs rather than three.

Time: 20 minutes preparation. 1-2 hours chilling.

Yield: One 8-inch pie.