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Key Lime Pie IX

Key Lime Pie IX

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
Barbara

Barbara

This is the only recipe for Key Lime Pie that you'll ever need. The best restaurants use this one.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. To Make Meringue: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
  4. Bake in preheated oven for 15 minutes. Chill before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jade6142
57

Jade6142

9/8/2005

After I made this pie, I spoke w/ a friend who grew up in Key West...This is the same recipe her grandmother taught her!! Delicious!! I used the full 1/2 cup (w/ fresh limes we brought back from vacation) and it set up perfectly. I had my in-laws over for dinner for the first time since the wedding and served this for dessert...big hit! So good, and so easy... I'll be bringing this to a lot of potlucks/holiday dinners/office parties!!

SUMERLAPIS
46

SUMERLAPIS

7/20/2003

It was wonderful! It doesn't set very well. I made it again with 1/3 lime juice, and was a lot firmer. WONDERFUL RECIPE!! It's gone quick!!

flying chef
45

flying chef

4/27/2008

I liked this pie! So did my BBQ guests... Got many compliments! I read the reviews for this recipe before trying it and I was glad I did. I used Graham Cracker Crust III from this site as the crust, and then chilled it in the freezer after baking it. To prevent runny or juicy filling, I chilled the lime juice, condensed milk and eggs, so my lime mixture was cold, and poured into the cold piecrust, then put in the fridge. It set up very well after about one hour, but I let it chill for about 3 hours before making the meringe. (I like HIGH meringe, so I used seven egg whites.) After baking the meringe, I again chilled the pie for two hours. When sliced, it was very firm and well set. Pie was delicious! I would have liked it a little more tart lime flavored, I could taste the sweet condensed milk. But I will make this again!

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