Julie's Key Lime Pie

 Pie Filling:

4 large or extra large egg yolks 
1 14 ounce can sweetened condensed milk 
1/2 cup fresh key lime juice (approximately 12 Key limes) 
2 teaspoons grated lime peel, green portion only
 
Meringue Topping:
3 egg whites
1/3 cup sugar
 
I N S T R U C T I O N S 
Crust: 
Pillsbury pie crust press into a 9" pie plate. Bake in a preheated 450F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
 
Pie Filling 
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
 
Meringue 
Bring egg whites to room temperature. Beat in glass bowl until frothy. Slow add sugar and beat until firm peaks form. Spread over pie filling. Bake at 350 for 15 minutes.

Everyone Loves Pumpkin Pie

 2 eggs slightly beaten

1 16 oz can Libby's Pumpkin

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1 can evaporated milk

1 9" unbaked pie crust

Mix filling ingredients in order given.  Pour into pie shell.  Bake in preheated 425 degrees oven for 15 minutes.  Reduce temperature to 350 degrees and ontinue baking for 45 minutes or until knife inserted in pie comes out clean.  Garnish with whip cream if desired.