Fabulous Key Lime Pie with Meringue!

Andrea Thomas

By
@AndreaThomas

When we went to Florida, we came home with a bunch of limes. What else could I do but make a pie? After hand squeezing 25 limes for the juice, I decided to go with the lime juice from the store the next time I baked this pie! It has a fabulous, creamy filling that makes my mouth water even now!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8, depending on how you slice it!
Prep:
15 Min
Cook:
30 Min

Ingredients

PIE FILLING

1
graham cracker crust, regular size.
1/2 c
heavy cream, cold
1/2 c
lime juice
2 tsp
grated lime zest
14 oz
can of sweetened condensed milk
3 large
egg yolks, reserve whites

MERINGUE TOPPING

4 large
egg whites
6 Tbsp
sugar
1/2 tsp
cornstarch
1 pinch
salt

Step-By-Step

1Preheat oven to 350 degrees.

2In a medium bowl, mix egg yolks and condensed milk together. Then stir in lime juice, zest, and cream.

3Pour into a pie crust and bake for 30 minutes. Set your timer for 20 minutes. When your timer goes off, begin the following steps:

4Wisk the egg whites until soft peaks form.

5In a second bowl, mix the sugar, cornstarch, and salt.

6Add the sugar mixture a LITTLE at a time to the egg whites, beating between additions. Continue until the sugar dissolves.

7hint:If the sugar does not dissolve properly, you will have little amber colored "drops" on top of the meringue. It's fine,it just not be what you are going for!

8By now the pie should be done,remove it and spoon meringue mixture on top, lightly "tapping" your spoon on covered pie to give a wispy look.

9Bake for an additional 5-10 minutes, or until top is a light golden brown. This pie is fabulous warm or cold!

About this Recipe

Course/Dish: Pies