Key Lime Chiffon Pie - cooking recipe

Ingredients

1 can Eagle Brand condensed milk
3 egg yolks, slightly beaten
1/4 tsp. grated rind (optional)
3 egg whites
1/3 c. sugar
1/2 c. lime juice
prebaked pie shell

Preparation

Mix together condensed milk, egg yolks and grated rind.
Beat the egg whites very stiff and add sugar a little at a time, beating it in as for a meringue (reserve for later use).
Add lime juice into the milk mixture and stir until thick.
Fold this into the beaten whites, blending gently but thoroughly.
Turn this into a pre-baked, cooled pie shell and chill for several hours before serving.
There is absolutely no cooking of the filling.
Can also put filling in parfaits as for Key Lime Mousse and chill.