Key Lime Pie VI

Key Lime Pie VI


"A Key Lime Pie made without sweetened condensed milk. It really enhances the flavor of the lime."

Ingredients {{adjustedServings}} servings 282 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Separate the eggs. Beat the egg yolks and set the whites aside.
  3. Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened.
  4. Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
  5. Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
  6. Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.
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Reviews 49

  1. 55 Ratings


Okay, first of all, it's true that the use of water instead of condensed milk really enhances the flavour of the lime. But what I can't understand is why the recipe states to add the lime juice after the rest of the filling is cooked. In my case, the filling was nice and thick up until this point, but the lime juice diluted it so much that it was like soup when I poured it into the pie shell, foolishly hoping that a brief stint in the oven would help it set. Well, it never set, even after a night in the refrigerator. But I hate to waste, so the next day, I poured out the filling, reheated it with a little more flour until it got thick, then poured it back into the pie shell and baked it again. This time it came out beautiful and perfectly set, even without refrigeration. So I would definitely recommend this recipe - just don't do what I did and pour in the filling unless it is thick enough to form ribbons when stirred. If it is too soupy, add more flour or cook it a little longer, but don't hope for it to set up in the oven, because it won't!


ohhhhhlaaalaaaah! This was to die for. I had never made a key lime pie before, found a lovely and fragrant bunch of them on sale so decided to buy and give it a whirl. This was outstanding! Stood up so nicely, was not soupy, cut into nice slices and sooo creamy. I think the flour is the key to creaminess. The only mods. I made were to add more lime zest, and used 1/2 cup of key lime juice and cut the water accordingly. I also used lime-essence water instead. The lime water is great if you can find it. I get it at CVS drugstore in the dollar aisle! It is simply bottled water with a faint essence of lime. This recipe is a keeper. I used the french pastry pie crust from this site and it all turned out so nicely. **remember to keep egg whites at room temp when making meringue and make sure that beaters and bowl are free from any oil or fat or meringue will not set up.


Came out great, everyone loved it. Very simple and easy to understand. Just need to remember to let the mixture boil completely to activate the corn starch. I realized my mistake before it was too late and everything turned out delicious.