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Some people find an authentic Key Lime Pie overly-sweet and rich.  I do, although I'll fix one every year or two.  Even Dr. Ray McAllister's great recipe is a little sweeter than I like.

Karen asked us for a recipe for a fluffy Key Lime Pie.  Somewhere I have one that uses gelatin, and I'll dig it out sometime, but meanwhile, here's Karen's requested recipe.  (Note #1)  

Mile High Key Lime Pie

Preheat oven to 350°

1 baked deep dish pie crust
8 oz. cream cheese, preferably "lite" or Neufchatel, softened
4 eggs, separated   (Note #1)
1 can sweetened condensed milk
3/4 cup lime juice
zest from two limes, divided  (Note # 2)
1/2 cup sugar  (Note #3)
pinch salt
pinch cream of tartar

Beat softened cream cheese.  Add egg yolks, one at a time, beating after each addition.  Beat in can of condensed milk.  Add lime juice little by little, beating well, then add about half the zest.

Place egg whites in a clean, dry bowl.  Add the pinch of salt and cream of tartar, and beat until glossy and forming soft peaks.  Add sugar little by little, continuing to whip, until all sugar is added and egg whites are stiff.

Gently fold together the egg yolk/lime mixture and the meringue, blending without breaking down the egg yolks.  Do not over-mix, just until combined.  Pour into baked pie shell,  Sprinkle a little of the leftover lime zest on top for garnish.  

Bake for about 10 minutes or more until tops and peaks begin to brown.  Cool and refrigerate.

Note #1:  USE PASTEURIZED EGGS to avoid salmonella poisoning!  This recipe does NOT completely cook the eggs.

Note #2:  If you have to use frozen lime juice, you may add 1/2 tsp. of lime extract.

Note #3:  If you like a sweeter pie, or one less sweet, adjust it by increasing or decreasing the amount of sugar added to the egg whites.