key lime Pie

Jane Whittaker


I really don't remember where the recipe came from, but think from a magazine. I clipped it out years ago.
The recipe says you can use just lime juice, but I really encourage you to get your hands on real key lime juice. Should be in the same local as lemon and lime juices.

★★★★★ 1 vote
8 to 10
10 Min
45 Min


3 large
14 oz
can sweetened condensed milk
1/2 c
key lime juice
2 to3
drops food coloring
1/2 tsp
cream of tartar
6 Tbsp
unbaked pie crust


1Pre heat oven to 325°.
2Separate the whites from the yolks.
Put whites in fridge to keep cold.
3With an electric mixer whip the egg yolks, then add the sweetened condensed milk a little at a time, then add in the lime juice.
4Put the pie crust into a 9 inch pie pan, and dock it all over with the tines of a fork.
5Pour the filling into the crust and bake for 30 minutes.
6Meanwhile whip tbe egg whites with the cream of tartar until stiff peaks form.
Add the sugar a tablespoon at a time and continue to whip until sugar is well incorporated.
7Increase oven temperature to 350°
8Spread the stiffened egg whites over the warm pie, making sure to have it touching the edge of the crust.
Take your spatula and tap all over to bring up the peaks
9Return to oven and continue to bake for 15 more minutes, or until golden brown.
Be sure to keep an eye on it because it might not take as long in your oven.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Quick & Easy