Key Lime Pie

  • Active Time 20m
  • Total Time 6h

Makes 8 servings

A Key lime is smaller and tarter than the supermarket variety. Most are grown in Florida and not widely available elsewhere, but this creamy pie is good made with any type of lime.

ingredients

  • For the Pie:
  • Pastry for Single-Crust Pie
  • 3 egg yolks
  • One 14 1/2-ounce can sweetened condensed milk
  • 1/2-3/4 teaspoon finely shredded Key lime peel or 1 1/2 teaspoons finely shredded regular lime peel
  • 1/3 cup lime juice (8-10 Key limes or 2-3 regular limes)
  • 1/2 cup water
  • Few drops green food coloring (optional)
  • For the Meringue:
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar

Companion recipe: Basic Pie Pastry

directions

FOR THE PIE:

Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Bake pastry in a preheated 450 degrees F oven for 5 minutes. Reduce oven temperature to 325 degrees F. Meanwhile, for filling, in a bowl beat yolks well with a fork. Gradually stir in sweetened condensed milk and lime peel. Add lime juice, water, and, if desired, food coloring; mix well. (Mixture will thicken.) Spoon into hot pastry shell. Bake in the 325 degrees F oven for 30 minutes. Remove from oven. Increase oven temperature to 350 degrees F.

FOR THE MERINGUE:

In a mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Immediately spread meringue over hot pie filling, carefully spreading to edge of pastry to seal and prevent shrinkage. Bake in the 350 degrees F oven 15 minutes; cool 1 hour. Chill 3-6 hours before serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2297

nutrition information per serving

376 calories; 15g total fat; 97mg cholesterol; 162mg sodium; 52g carbohydrates; 1g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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