Key Lime Pie VI

Key Lime Pie VI

49
JACLYN 4

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

Ingredients

{{adjustedServings}} servings 282 cals
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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  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

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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...

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! ...

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 t...