Beat eggs and egg whites at medium speed with a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended.
Spoon mixture into crust, and bake at 350 for 20 minutes or until almost set (the center will not be firm but will firm up as it chills). Cool pie on wire rack.
Cover loosely and chill 4 hours. Spread cool whip evenly over filling.
Originally Submitted
9/16/2010
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