Hey, Hey, Hey, It’s PIE WEEK!!!

Hello peoples!

It’s PIE WEEK!!!!!!!! We promised pie, and you will get pie! Here at eveinthekitchen.com, we are going to party with pie this week!

To make this even more fun, we at eveinthekitchen.com have decided to hold a PIE WEEK themed contest! The winner will be selected randomly. I’m not telling you the prize, but I will tell you that it’s awsome! Stay tuned for details of how to enter!

To kick PIE WEEK off to a good start, we chose a yummy key lime pie recipe. ENJOY!!!!!!!

1 prepared graham-cracker pie crust

7 oz. sweetened condensed milk

7 oz. coconut milk

1 TBS. lime zest (it might take more than one lime if they’re tiny)

1/4 bottled key lime juice

4 large eggs, seperated

1/8 tsp. cream of tartar (you know you’ve got a can of the stuff in the back of the cabinet somewhere)

1/4 tsp. salt

5 TBS. sugar

Preheat oven to 350.

Combine the condensed milk, coconut milk, lime zest, key lime juice, and egg yolk. Whisk until combined.

Pour into crust and bake until set–about 30 minutes.

Meanwhile–Make the meringue by beating the egg whites until foamy with an electric mixer. Then beat in the cream of tartar and salt.

Beat in the sugar a tablespoon at a time. Continue beating until stiff peaks form. (Don’t you love how egg whites do that!!)

Spread the meringue onto your pie. Make it pretty! Put it back in the oven for a few minutes until the peaks of the meringue brown a bit.

If you haven’t scraped up your whole lime getting the zest off, cut off a few thin slivers of peel and use them for garnish if you like!

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