Honduran Key Lime Pie

Preheat the oven to 350°F (175°C).

Pour the condensed milk into a large bowl and add the egg yolks, reserving the egg whites in a separate clean bowl.

Stir in the key lime juice (between ⅓ and ½ cup) until the mixture is well combined and smooth.

Beat the reserved egg whites with a mixer or whisk until stiff peaks form.

Gently fold the beaten egg whites into the condensed milk mixture in two additions, being careful not to deflate the whites.

Pour the filling into the 9-inch pie shell, spreading it evenly.

Bake in the preheated oven for 15 minutes, until the filling is set but slightly jiggly in the center.

Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours before serving.